Adapted tomato soup

I adapted1 a recipe for tomato soup. It’s delicious, spiced and freezes well in sandwich bags.

Ingredients

  • Tomatoes, 1.25kg, cored and quartered
  • Garlic, 1 bulb, minced
  • Ginger, 1 inch, peeled and grated (or pickled ginger, 1 tablespoon, minced)
  • Onions, 2 medium, diced
  • Carrots, 2 medium, cubed
  • Celery, 2 ribs, cubed
  • Olive oil, a glug
  • Tomato purée, a good squirt
  • Harissa, a good squirt
  • Sugar, a good pinch
  • Bay leaf, 2
  • Oregano, dried, 1 tablespoon
  • Basil, dried, 1 tablespoon
  • Vegetable stock, 1.2 litres
  • Worcestershire sauce, a few shakes
  • Salt + pepper

Instructions

  1. Put a large pan on a low heat (it’s best do the entire recipe on a low heat!), add a glug of olive oil, followed by the garlic, ginger and onion and fry until the onion is translucent.
  2. Add the carrot, celery and tomato and cook for ~10 mins or until the vegetables have started to turn.
  3. Add the tomato purée, harissa, bay leaf, basil, oregano and sugar then give the pan a good stir. Put the lid on the pan and cook until the tomatoes start to release their juices, stirring occasionally.
  4. Add the vegetable stock, season with salt and pepper, followed by a few shakes of Worcester sauce and stir well.
  5. Bring to the boil then turn down to simmer with the lid on for ~45 minutes, stirring occasionally.
  6. Remove the bay leaves.
  7. Blend (a hand blender makes this easy) until smooth and taste! If you want to boost the tomato flavour you can add some more tomato purée then blend again to mix.

  1. Fact of the matter is you can make a soup however you like, just taste after blending and adjust as needed. 

Lunch pasta sauce

This pasta sauce is tasty, super quick to knock together and makes enough for 2.

Ingredients

  • Tin of whole tomatoes, ½
  • Pickled chopped garlic, 1 teaspoon
  • Pickled chopped ginger, 1 teaspoon
  • Worcestershire sauce, 1 teaspoon (or 2/3 anchovies)
  • Balsamic vinegar, 1 teaspoon
  • Tomato purée, 1 teaspoon
  • Olive oil, 1 teaspoon
  • Basil, dried, 1 teaspoon
  • Oregano, dried, 1 teaspoon
  • Salt + pepper

Instructions

  1. Throw all the ingredients in the blender and blend until smooth.
  2. Optionally, leave in the fridge for an hour or two to let the flavours develop.
  3. Pour the sauce into a pan, reduce for 5-10 minutes then add cooked pasta — I like linguine.
Tag: tomato