I was walking past the market today and the piles of tomatoes inspired me to make tomato soup so I grabbed a bag full and off I went. Only to discover as I continued walking that the stall I’d bought them from was the most expensive one, oops!! That would explain why the other stall had a massive queue I guess. Even so I think it was still cheaper than Tesco woud have been. Probably better flavour too as they weren’t refrigerated to death. Next time I’ll be cannier. Now on to the soup!
8 large tomatoes on the vine, or plum tomatoes*
2 cloves garlic, sliced
2 tbsp sugar
1 tbsp fresh basil leaves, shredded
salt and pepper
– Heat the oven to gas mark 5.
– Slice the tomatoes into quarters and put in an oven proof dish or roasting pan with the garlic and drizzle with olive oil.
– Place the dish (use two if necessary) in the oven and roast for at least 30 minutes.
– Remove the tomatoes from the oven and tip the contents of the dish into a large pan.
– Heat on a medium heat using a wooden spoon to break up the tomatoes a bit.
– Remove from the heat and add the sugar and basil.
– Use a hand blander to blend the tomatoes until completely smooth.
– Put the pan back on the heat, bring just to the boil and season to taste (I added just a pinch of salt and a few grinds of pepper).
– Serve warm with a swirl of sour cream,bread and butter.
* I prefer the flavour of plum tomatoes but regular tomatoes on the vine are good enough. You may need to add a little more sugar to bring out the full flavour though.