At this time of year (Sept/Aug) we find we have a massive amount of tomatoes in the greenhouse. Apart from tomato sauces for pasta etc, I find a soup a perfect solution for excess tomatoes.
- 500 gms of peeled and deseeded ripe tomatoes (fresh) (cores removed)
- 1/2 red/brown onion - peeled and roughly chopped
- 1/2 small carrot - peeled and roughly chopped
- 1/2 stick of celery- cut into large pieces
- 1 tbsp of olive oil
- 1 tbsp of double concentrated tomato puree
- 1 tsp of sugar (or 2 if tomatoes are not that sweet)
- 1/2 tsp of salt
- 1/4 tsp fresh gound black pepper
- 1 tsp of vegetable bouillon stock (powdered)
Into the Thermomix, running speed 8, drop carrot, onion and celery - 10 secs. Add olive oil and cook speed 1 for 3 mins, 100 deg C. Add tomato puree, tomatoes, sugar, salt and pepper and cook speed 3, 100 deg C for 10 mins.
I find the fresh tomatoes have plenty of water in them and so I suggest adding the powdered bouillon direct to the mixture.
Check the level of salt and sugar and add as required and then blitz the whole lot, speed 10 for 30 seconds.
Of course, there is no need to use a Thermomix - its just easier and quicker. You can do all of this in a pan and use a blender when cooked.
Serve with warm, buttered crusty bread......