If you are a tomato grower like I am, you will understand that sudden panic when ALL the tomatoes come at once and you’re at a loss as to what to do with all the damned things. After all, there are only so many cheese and tomato sandwiches you can eat…
This delicious soup uses a pound of tomatoes at a time, and makes the perfect amount for two of you for lunch. Just double up the quantities if you want to feed more people, it really couldn’t be simpler.
Adapted from a Delia Smith recipe that can be found here: http://www.deliaonline.com/recipes/type-of-dish/soups/roasted-tomato-soup-with-puree-of-basil-and-olive-croutons.html
1 lb ripe tomatoes
2 cloves garlic
salt & freshly ground pepper
3/4 pint stock (chicken or vegetable)
Preheat the oven to 190c
Pop all the tomatoes into a bowl of boiling water for a few minutes, then slip them out of their skins, halve and place on a foil-lined baking tray.
Crush the garlic, place a small amount on each tomato piece, and top with torn basil leaves.
Drizzle olive oil over the top and pop into the oven for approx 45 minutes until the fruits are slightly shriveled and the edges are starting to blacken.
Scrape the contents of the tray into a blender and add half the stock. Blend until a desired consistency is reached – if you prefer your soup slightly thinner, add all the stock. Season to taste.
Serve with a swirl of olive oil, fresh black pepper and basil leaves.