Tomato soup

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.

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.

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
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.