1️⃣ Cut up the tomatoes in halves. Generously drizzle olive oil, sprinkle salt and pepper and toss until evenly coated.
2️⃣ Transfer onto a parchment lined baking tray. Bake @ 400· for 45 minutes.
3️⃣ Meanwhile, prep the shallots and garlic by peeling them and roughly chopping them. In a stockpot, heat some olive oil. Sautée the shallots and garlic on medium-low heat for 10-15 minutes.
4️⃣ Once fragrant, add the parsley and stock. Increase the heat to medium-high and bring to a boil.
5️⃣ Once boiling, place in the Lucky Iron Fish or Leaf. Continue boiling for 10 minutes. Then remove the Fish/ Leaf. Reduce the heat to low until the tomatoes are roasted.
6️⃣ Add the roasted tomatoes to the iron-fortified broth. Using a hand blender, puree until desired consistency. Turn off the heat. Add freshly cracked pepper and fresh parsley and serve! 🥣
2️⃣ Transfer onto a parchment lined baking tray. Bake @ 400· for 45 minutes.
3️⃣ Meanwhile, prep the shallots and garlic by peeling them and roughly chopping them. In a stockpot, heat some olive oil. Sautée the shallots and garlic on medium-low heat for 10-15 minutes.
4️⃣ Once fragrant, add the parsley and stock. Increase the heat to medium-high and bring to a boil.
5️⃣ Once boiling, place in the Lucky Iron Fish or Leaf. Continue boiling for 10 minutes. Then remove the Fish/ Leaf. Reduce the heat to low until the tomatoes are roasted.
6️⃣ Add the roasted tomatoes to the iron-fortified broth. Using a hand blender, puree until desired consistency. Turn off the heat. Add freshly cracked pepper and fresh parsley and serve! 🥣
