This is a perfect autumn meal. Rich, velvety and flavourful soup with crusty freshly baked rolls are so good. Enjoy it on colder days to embrace the season.
In a bowl mix all the ingredients for the dough, until well combined and cover with cling film. Leave in a warm place to rise for 45 minutes.
After 45 minutes knead the dough and roll it out into a rectangle about 0.5 cm thick. Spread the tomato sauce and leave about 2 cm of one long side without the sauce. Then top with ham, and cheese and roll it into a log towards the side without the sauce. Cut the log into 12 even parts and place rolls into the baking dish cut side up.
Leave to rise for another 45 minutes.
Meanwhile, cook the soup.
First, make cross cuts on each tomato and blanche it in hot water for a few minutes. Then drain and peel the skin. Next, chop them.
Heat the pan with olive oil on medium heat and cook peppers, chilli peppers, onion and garlic for 2-3 minutes. Then add tomatoes, and water, season with salt and pepper and cook for 20-25 minutes.
When ready puree it with a blender.
Preheat the oven to 180 C.
Then top with some cheese and bake for 15-18 minutes.
Serve it piping hot and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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