Roasted Tomato Soup

This is a really good soup at ambient temperature, making it great for picnics. I tested it at a dinner party, indoors and at room temperature, and the reaction after the first spoonful was very positive, so it goes on the picnic list! It's from England's Channel 4 Web site so I had to change the measurements from metric to Imperial. Imagine! Oh, and I chopped everything by hand instead of a blender and it turned out great!

2 lbs. ripe tomatoes, quartered (I mixed in cherry tomatoes - more intense flavour)

1/2 lb. red onion, cut into thick wedges

4 garlic cloves

3 fresh rosemary sprigs

2 red peppers, quartered and deseeded

4 Tbsps. olive oil

1 cup chicken stock (veg for vegetarian)

1 Tbsp. red wine vinegar

2 dashes of Tabasco

4 dashes of Worcestershire sauce

A few sprigs of fresh parsley

1. Preheat the oven to 425F. Put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes or until tender and beginning to char.
2. Let the roasted vegetables cool enough to handle comfortably and chop super fine.
3. Tip into a large pan, then add the stock, wine vinegar, Tabasco and Worcestershire sauce. Stir and heat gently, or skip this step and serve at ambient temperature. Divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs.