Tuesday, 3 September 2013

A Souperior Use for Tomatoes

Life is a bit mad, which is why posting has been a bit sporadic recently. I've been stalking the legend that is Nigel Slater during his visit to my tiny Cumbrian town, and interviewing the lovely Ruby Tandoh from The Great British Bake Off for The London Student. Also, I felt I should blog something savoury, which meant actually cooking something savoury and not just spending my days baking and eating cake.

Last week, Mum came home with LOADS of tomatoes from her friend at work, and they needed to be used. And so, my sister and I made tomato soup. And it was really good.

Ingredients (serves 4):
- 1.5kg tomatoes, roughly chopped
- 1 large red onion (or two small), roughly chopped
- half a red pepper, roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 1 litre vegetable stock
- large bunch basil leaves, torn

1. Put the tomatoes, onion, pepper and garlic into a large roasting dish. Drizzle with olive oil and add some salt and pepper and about a third of the basil leaves, then cook for 40-50 mins at 220°C, stirring every 15 minutes.

2. Tip the vegetables into a large saucepan, then pour in the vegetable stock and bring everything to a gentle boil. Add the rest of the basil leaves and simmer for 5 minutes, then take off the heat and blitz until smooth.
3. Season to taste, then serve with lots of bread. Easiest meal ever.

No comments:

Post a Comment