Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: sclarke624 on August 11, 2009, 19:53
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I intend to make some tomato soup tommorrow as I have loads of toms ripe. Problem is they are nearly all sweet cherry ones the others aren't ready yet.
When I experimented and made a sauce the other day, (nevermade anything with my toms before) it was very sweet. Although obvious really, I didn't think it would be that sweet. What could make it less sweet, onions maybe.
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I have no real idea, but unless you want to add more salt (not such a good thing) perhaps you need to counteract with stronger tastes such as chilli, worcestershire sauce, pepper, herbs?
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Onions and black pepper and then put it through a blender.
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The year I did get a good crop from outside tomatoes we made loads of chutney - it was brilliant.
This year (again) the blessed blight put a stop to the hope of any outside tom crop. :(
We are picking bambino and gardeners' delight from the greenhouses so I can't complain.
What recipe do you follow from tomato soup?
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What could make it less sweet, onions maybe.
Try starting with a little onion, celery and garlic (soffritto) fried in olive oil the way Italians do for added depth of flavour, also add a little wine vinegar or lemon juice if the toms are too sweet.... and don't forget the basil/oregano :)
But you would be surprised how much salt you actually have to add to fresh tomato based sauces before you can even taste it..............must be very hard if you are trying to cut back on salt :ohmy: Luckily i'm not :D
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We use salt only when cooking pasta or making bread.... I think we'd taste it pretty quickly if we added it to anything else. :tongue2:
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Agree with mumofstig. The wine vinegar tip really helps enhance the flavour and also works in tomato sauces for pasta.
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Weve made soup with cherry tomatoes, and use half and half wine and balsamic: gives taste without too much acid.
Also fried onion + dill + thyme.
Next time I'll probably try to make a cream soup, for a bit more body. :tongue2:
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Years ago some 10yr olds at school made a superb tomato soup by chopping up and frying some bacon and adding this to the pan of tomatoes and softened onions.
I wish I had hung onto the recipe!! :(
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This all sounds quite delicious. I am going to try this recipie:
http://allrecipes.co.uk/recipe/2177/roasted-tomato-soup.aspx
with apologies to Val.
With some addaptions. I have onions, basil, celery, worcestshire and dill at home already so thats useful, oh and some peppers. Might get some lemon juice or wine vinegar from round the corner shop. I'm going to use the blender.
Learner don't blow that blight over to me.
Wouldn't balsamic vinegar make it sweeter though.
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This all sounds quite delicious. I am going to try this recipie:
http://allrecipes.co.uk/recipe/2177/roasted-tomato-soup.aspx
with apologies to Val.
With some addaptions. I have onions, basil, celery, worcestshire and dill at home already so thats useful, oh and some peppers. Might get some lemon juice or wine vinegar from round the corner shop. I'm going to use the blender.
Learner don't blow that blight over to me.
Wouldn't balsamic vinegar make it sweeter though.
I have a feeling the wind was coming in from the sea, from your direction - I'm a mile and a half inland! ;)
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The recipe sounds good :tongue2:
We always put the soup through a sieve, as our mixer doesnt chop up the pips, which I find annoying in soup. Also gets out the bits of skin.
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Wouldn't balsamic vinegar make it sweeter though.
Yup! best to stick to lemon juice or wine/cider vinegar :)...save the expensive stuff (proper balsamic) for salad dressings :lol:
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Complete disaster, still I will keep it as a sauce. I thought I had to deskin first, still not sure as recipie doean't say. Well skins didn't come off easy so boiled the water a bit more, and then had mushy toms which although I could get the skin off wouldn't sit on the oven tray as recipie. So just boiled them up with celery and onion, tastes quite nice. Just realised I forgot to add the stock, oh well phone kept ringing while I was cooking it. Val in your recipie on the recipies pages do you peel the toms first.
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Remove the stalk end by cutting round it and cut a cross on the bottom of the toms. Pour over boiling water and leave for 30 seconds. Put them immediately into cold water to stop the cooking and peel. :)
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If I'm using full size tomatoes, I drop them in boiling water and then skin them. If I'm using cherry tomatoes I don't bother. I don't mind their little pips and, as I put the soup through a blender, the skins are diced up so fine that you don't notice them.
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Remove the stalk end by cutting round it and cut a cross on the bottom of the toms. Pour over boiling water and leave for 30 seconds. Put them immediately into cold water to stop the cooking and peel. :)
Thanks for that Ice I did have trouble getting the stalk off afterwards.
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Noted Val.
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When in Spain a few years ago, saw that they dont bother skinning the tomatoes: put all ingrdients through a blender and then strain out pips and skin. Works well for cooked tomatoes (soup) as well.
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Not sure about the sweetness question, though probably balsamic vinegar would cut into it a bit.
Re skinning them, I found the best way is to get the onions frying gently in the pan, put the whole toms on top, then put the lid on the pan for 5-10 minutes. You can then hoik (sp?) them out into a bowl and peel them easily, saving juices and bits to put back in the pan.
Hope this is useful.
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http://www.allotment-garden.org/recipe/69/recipe-for-rugbymads-tomato-soup/
Rugbymads is the best so far, but a few tweaks made it better for my tastebuds:-
800g tomatoes - no particular type - just the splitting over ripe ones from about 5 different varieties.
150g white onions - currently on a mid heat to get them translucent.
Tomatoes chucked in with 2 cloves of garlic (hmm make that 3 cloves)
And 4 red pretty in purple chilis too, so I could save some more seed for you lot :lol:
Chopped up a spud and bunged it in.
the offsrping, b/f & OH are home soon - so need to multi-task by the cooker.
Shoved in half a pint of swiss thingummy bouillon stock.
It's now simmering covered on a lowest heat to get the flavours kicking around.
Will put a bit of basil in at the last moment before I blitz it with me hand held blender.
Well blitzed it with the hand blender, even the tomato skins were pulverised. Tastes lovely, sort of creamy without the cream.
I tried it with basil, black pepper and worcestershire sauce. I think the worcestershire sauce was the best, but as an afterthought, celery salt might work too. Will try next time I heat some up.
The above made about 1 litre.