Tomato Soup - At long last!!

[Guest guest]

So sorry folks for the delay in sending this recipe. I just don't know what

happened to the last 2 weeks but they seem to have disappeared without my

doing much.

 

So, my DH grows a variety of tomato just for making this soup - Marmand.

They are ugly to look at but have a superb flavour. However, any good flavour

tom will do according to what you can get in your area.

 

Roast Tomato Soup

 

Approx 3 lb or 1½ kg ripe, red but firm toms

A handful of fresh basil leaves

About 6 large unpeeled cloves of garlic

Good quality Olive Oil

1 large potatoe peeled and diced

2 rounded teaspoons tomato purée

1 dessertspoon Balsamic vinegar

salt and milled black pepper

 

First plunge the toms, a few at a time, into boiling water and remove the

skins. Slice toms in half around the middle. Place cut side up in a large baking

tin. Season well. Toss in the garlic cloves and scatter the basil leaves

over the top. Generously sprinkle olive oil over the top of this (approx 2 - 3

tablespoons). Place baking tray into the top of a preheated oven 200C for

about an hour or so. You want the edges of the toms to become a little

blackened,

then they are ready.

 

Meanwhile add the potatoe to 1 pint/570ml water, add the tomato purée, bring

to boil and simmer until potatoe is soft.

 

When toms and potatoe are both ready start to liquidise it all together in

batches and transfer liquid to a saucepan. Make sure that you squeeze the

garlic out of their skins before liquidising and be sure to add all the juices

from the baking tin. You can pass the soup through a sieve before transferring

to the saucepan but I do not usually bother as I like the texture without..

 

Reheat the soup but do not boil. Adjust the seasoning if required. Stir in

the balsamic vinegar. (I often forget to add this but the soup is still great).

If you eat dairy try adding a swirl of cream to each bowl when you serve.

You can add extra or less garlic or basil according to personal taste.

 

This soup freezes perfectly and can be kept for at least 1 year without loss

of flavour or colour. Do not worry about it splitting as it defrosts. Just

stir and reheat.

 

Hope that you enjoy it.

Regards,

Chris