Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: gavinjconway on September 20, 2012, 14:20
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My very easy tasty tomato and onion soup..
Get a pile of tomatoes - chopped
Get half as much onions - chopped
Teaspoon sugar
S&P to taste
Fry the onions in marge for a few mins in a large saucepan big enough for all to go in.. don't let them go brown. Add the tomatoes, sugar and S&P and give a good stirr.. Normally no water needs to be added.
Cook for about 20-30 mins and then push through a sieve leaving only the seeds and a few skins that aren't pushed through..
This is now the most bestest pure tomato soup you can make!!
Re-heat if required and add a dash of milk if too thick and milk and flour if too thin.
Enjoy.. GJC
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Mine is take a load of halved tomatoes,place in an oven tray with garlic cloves in their skins, splosh on some olive oil,sprinkle on some black pepper & roast til soft. Blend it all together,sieve all the bits out,Add balsamic vinegar, a sprinkle of sugar,salt, throw in some basil & re blend,re heat with a stock cube & water if you need a larger quantity or miss out if not. To die for.
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Sounds good as well... may just have to try it.. thank you.
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Forgot to add you can change it by roasting some onions & or peppers at the same time.
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;)
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Sounds good. :) Maybe one year I'll have enough tomatoes all at one time to make some. ::)
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I buy vine ripened when on special offer if I'm having withdrawal symptoms :lol:
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So how big a "load" of tomatoes would make, say, 2 or 4 servings?
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2lb,as I said you can dilute it to make it go further by adding some stock or a cube & water. It is supposed to be a thin soup. So tasty though,I add lots of garlic. If I'm freezing it I add the stock cube & just a little water to save space n the freezer.
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Hi Aragula - I normally make a big pot full at a time... So I suppose you would need at least 2 normal medium toms per person for an average serving. Difficult. Just give it a go and see.. You will really enjoy it. It has been a family recipe for 3 generations now.. It need to be thickish - not as diluted as the tinned tom soups.. :D
We also dunk a whole slice of bread in it and add a bit of sugar on top..
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OK, thanks both, for your replies. :)
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Are you trying to teach grannies how to suck eggs Gavin? :lol: most of us do something similar :D
This year a lot of my toms got Botrytis, but this is what I do in the winter when I haven't got any left in the freezer.
I buy a tetrapack of Italian sieved tomatoes (passata) from Tescos for 29p for 500ml, heat, add salt/pepper/chilli powder to taste - it tastes just like home made should :D
Sorry but it's true :lol:
http://www.tesco.com/groceries/Product/Details/?id=254874296
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I've used the packs of passata in the past as a base too. :) . This is why I was asking about quantities for smaller portions with fresh tomatoes, as my initial response was I tend not to have gluts of tomatoes. ::)
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Sorry Mum - I'll stop sending in my recipes then...
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It was lighthearted Gavin :nowink: that's what the :lol: & :D are there for.......................
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It was lighthearted Gavin :nowink: that's what the :lol: & :D are there for.......................
I know mum... just kidding..
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I agree with the roasted bit - definitely gives a deeper, richer flavour ;)
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Mine is take a load of halved tomatoes,place in an oven tray with garlic cloves in their skins, splosh on some olive oil,sprinkle on some black pepper & roast til soft. Blend it all together,sieve all the bits out,Add balsamic vinegar, a sprinkle of sugar,salt, throw in some basil & re blend,re heat with a stock cube & water if you need a larger quantity or miss out if not. To die for.
That sounds lovely Snowdrops! Do you skin the garlic cloves before you blend it?
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No they get sieved out,so it saves time
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Yay! Just what I like and no need to watch the pot! You can only use so much pasta sauce (18 pints and counting so far)! ::)