At this time of year there is a glut of ripe tomatoes and this is one of the best ways I know of using them. Roasting the tomatoes just takes time but is no hassle and it gives this soup a wonderful, rich flavour. Fill up a flask and take it on all those outdoor adventures...
- 1.5kg ripe, firm tomatoes
- 4 fat cloves garlic finely chopped
- 4 tablespoons rapeseed oil
- 1 large potato peeled and chopped into cubes
- 2 rounded tablespoons tomato purée
- Salt and freshly ground black pepper to taste
Preheat the oven to gas mark3, 375⁰F, 190⁰C
1. First you need to peel the tomatoes. I find the best way to do this is to stick a sharp knife into the tomato skin in a couple of places and then pour boiling water over them. The riper the tomatoes the easier it is for the skin to slip off.
2. Slice each tomato in half and arrange cut side up on a baking tray lined with foil. Equally distribute the chopped garlic over the tomatoes and then liberally sprinkle with the rapeseed oil. Season with salt and black pepper.
3. Roast everything in the oven for approximately an hour until the edges of the tomatoes have become slightly blackened.
4. About 20 minutes before the tomatoes have finished roasting, put the potato in a pan with a pint of water and the tomato purée. Simmer for about 20 minutes until the potatoes have softened.
5. Put the roasted tomatoes with all their juices and lovely sticky bits on the foil into a blender with the potatoes and the tomato juice they have been cooked in. Blend to the texture that you like as some like it smoother than others. For a really smooth consistency you can sieve out the pips but I prefer the more rustic feel.