Tomato soup
Method
1. Wash and prick with a knife about 2-3kg of tomatoes (any variety)
2. Throw them into a pot of boiling water for about 5 minutes to loosen the skin from the flesh
3. Drain and allow the tomatoes to cool slightly, before peeling away the skin (put this aside to put in your compost or worm farm if you have one)
4. In a large pot, sautee crushed and chopped garlic cloves in a generous splash of olive oil
5. Add the tomatoes and simmer gently for about an hour
6. Meanwhile sterilise old jam jars by washing them in hot water and then putting in a hot oven to dry – the lids can be sterilised by boiling in fresh water, don’t put them in the oven as it will melt the seals – it’s pretty obvious but I’ve done this before
7. Bottle the soup while it and the jars and soup are still hot, screw the lids on tightly and invert the jars for about 10 minutes to activate the seals
8. Your soup is ready to eat as soon as you like, and will keep in your pantry (out of direct sunlight) almost indefinitely!
This recipe can also be used to make passata. At step 5, simply simmer for longer until the desired consistency and depth of flavour is achieved.
Ingredients
2-3kg of tomatoes (any variety)
5 cloves of garlic
2 tablespoons olive oil approx
sea salt and freshly ground pepper to taste
Recipe From:
Lores Dahlias,www.loresdahlias.com
Green Web Hosting
Cook in a pot: water, potatoes, onoins, carrots, parsley andsomething green like spinach,leeks,brussels sprouts. Add 2-3 chicken/beef broth, some (olive) oil.When vegetables soft, take them all out and mushed them in a mixer. Add the pulp again in the broth.Stir. add some black pepper and cook for further 5 min.Taste for salt normally it doesn’t need more ’cause of the broth.