Just a made up recipe as I have made various version sof tomato soup this year, with peppers, with chillies, with basil, etc.
I decided not to bother peeling the tomatoes but chose to do a roast tom soup instead. No weights or measures but tastes very nice.
Picked loads of tomatoes, a mixture of Marmande, Tiggerella, Gardeners Delight and Big Boy. About a bucket full, did not weigh them.
These I roughly chopped and threw into backing trays with 4 roughly chopped onions. Drizzled over olive oil and sprinkled mixed herbs and and dry basil.
Popped into a 200c oven for 30 minutes turning twice.
Meanwhile in a large heavey saucepan I dry fried 12 slices of smoked bacon that I had roughly chopped. As this started to brown I dumped in 6 sliced garlic cloves and fried for another 5 minutes.
Once the tomatoes had started to brown and soften I dumped the lot into the pan with the bacon/garlic. Seasoned with salt and pepper, added a spoonful of sugar and crumbled 2 dried chillies. I then added about 2 pints of home made chicken stock.
Finally I peeled 2 medium potatoes and boiled until just soft, added these to the soup to thicken it.
This was left to bubble away for 30 minutes and then I used a hand blender to produce a thick soup. Cooled over night and will be batched and frozen later today. Intial tasting was encouraging.
Probally not the ulitmate tomato soup but very nice and will go down a storm in the winter. Total quantity produced was about 10/15 pints.
Enjoy
Jerry
