Introduction: Roasted Tomato Soup
More by the author:
About: Ex: Business Analyst, IT Manager, Terminal Manager, Shipping Key Worker, Stevedore, Production Manager, Farmhouse Inspector, HGV Mechanic, Rivercraft Mate, Bread Salesman, Van Salesman. Now retired working mor…
Roasted Tomato Soup
Ingredients
Lots of large ripe red tomatoes
3 cooking onions
few cloves of garlic
tablespoon of tomato puree
4 chicken stock cubes
good olive oil
1 lge blob butter
fresh black pepper
Prepare:
• Wash and destalk the tomatoes cut into halves
• Peel garlic
• Finely slice the onions and put into large pan with tight fitting lid
• Boil half litre water and add to stock cubes
Method:
• Put tomatoes with garlic in oven tin sclutch with olive oil and many rasps of pepper
• Oven on 150c for about 90 mins.
• Sauté onions with butter and shot of oil to keep butter from burning
• Cook onions over really low light, with lid on. Don’t remove lid
• If you turn all off and continue next day its even better.
• Pick out any burnt tomato bits
• Fish out garlic cloves and discard
• Then add the tomato mix to the onions and simmer.
• Stir in the stock and puree after a bit
• cook thoroughly together for 15 mins to blend the flavours
• remove from heat and completely blitz with stick blender
• with a ladle push mix through a medium sieve to remove pips and skin
• serve with some parmesan and croutons
Ingredients
Lots of large ripe red tomatoes
3 cooking onions
few cloves of garlic
tablespoon of tomato puree
4 chicken stock cubes
good olive oil
1 lge blob butter
fresh black pepper
Prepare:
• Wash and destalk the tomatoes cut into halves
• Peel garlic
• Finely slice the onions and put into large pan with tight fitting lid
• Boil half litre water and add to stock cubes
Method:
• Put tomatoes with garlic in oven tin sclutch with olive oil and many rasps of pepper
• Oven on 150c for about 90 mins.
• Sauté onions with butter and shot of oil to keep butter from burning
• Cook onions over really low light, with lid on. Don’t remove lid
• If you turn all off and continue next day its even better.
• Pick out any burnt tomato bits
• Fish out garlic cloves and discard
• Then add the tomato mix to the onions and simmer.
• Stir in the stock and puree after a bit
• cook thoroughly together for 15 mins to blend the flavours
• remove from heat and completely blitz with stick blender
• with a ladle push mix through a medium sieve to remove pips and skin
• serve with some parmesan and croutons
