Fresh tomato soup with corn bread

Ingredients (serves 4) 5 ripe tomatoes, quartered 1 brown onion, halved, sliced 3 garlic cloves, unpeeled 1 1/2 tbs olive oil 1 cup (250ml) chicken stock 1 cup (170g) cornmeal (polenta) 1/2 cup (75g) self-raising flour 3 eggs 1/2 cup (125ml) milk 2 banana chillies, halved, deseeded, sliced 60g pitted black olives, chopped 50g sliced honey ham, diced 1/4 cup (25g) grated cheddar Sour cream, to serve Chopped fresh parsley, to serve Method Preheat oven to 200°C. Place tomatoes cut side up on baking tray with onions and garlic. Drizzle with oil and roast for 20 minutes. Place tomatoes and onion in a blender. Peel garlic and add, with stock. Process until smooth. Transfer to saucepan and warm through. Reduce oven to 180°C. Line a 6cm-deep, 12cm x 21cm loaf pan with non-stick baking paper. Combine cornmeal, flour, eggs and milk to form stiff batter. Fold in chillies, olives, ham and cheese. Spoon into pan. Bake for 40 minutes. Serve soup with sour cream, parsley and corn bread. (freshliving)