What's not to like?
I had:
- three bought tomatoes that were definitely too squidgy to eat raw.
Not at all like these! - several home grown tomatoes, tiny little ones, that have been ripening on the window ledge and were ditto. The last of the crop, in fact. I guess it must have amounted to seven or eight normal sized tomatoes. Alternatively you could use a can of chopped tomatoes but then it wouldn't be using leftovers quite so much.
- about a third of a little jar of tomato and marscapone stir in pasta sauce (great value from Aldi).
They went together so this is what I did in my conventional 'let's make soup' way.
Ingredients to make two big bowlfuls or three smaller bowlfuls
one onion, peeled and chopped
a bit of butter
Squidge of garlic
the tomatoes, chopped
the last third of a jar of tomato and masarpone sauce
a vegetable stock pot
some pepper
a pinch of sugar
boiling water
salt if needed
Method
The Thermione way
Saute the onion in the butter for 5 mins/ speed 1 or 2
Add the remaining ingredients apart from the salt. Take the water up to the 1 litre mark
Cook at Varoma, speed 2, 15 minutes.
Zizz at 10 for 1 minute
Check seasonings and add salt if necessary. I added just a pinch.
Bring back to boiling and serve.
The normal way
Saute the onion in the butter for 5 mins in a saucepan
Add the remaining ingredients apart from the salt. Add enough water so that there's about a litre altogether.
Bring to a simmer and cook, covered, for about 15 mins.
Blend well with a stick blender or in a blender
Check seasonings and add salt if necessary. I added just a pinch.
Bring back to boiling and serve.
You could add favourite herbs. Basil is supposed to go well but I'm not terribly fond of basil.
If it's a bit 'thin', add some instant mash.
It could be served with a dollop of cream or creme fraiche and you could add a bit more mascarpone, if you had some.
This freezes well.
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