Created to deal with a glut of "Striped Stuffer" and "Marmande" Tomatoes in greenhouse - really yummy with crusty bread and butter. Slow to make, but worth the effort, and would probably wait at any stage.
Roasted Tomato and Red Pepper Soup
2Lb very ripe beefsteak tomatoes
1 or 2 red peppers
6 red shallots
2 cloves garlic
EV Olive Oil
- Preheat Oven to 130 C
- Wash and dry tomatoes and peppers, place whole onto a non-stick oven tray and bake for about 1.5 - 2 hours, until really soft but not burnt.
- Remove stalk and seeds from pepper, then put peppers and tomatoes into a windmill grinder over a heavy based large saucepan. Press through until only skins and tomato seeds remain. Discard skina and seeds.
- Very finely chop shallots and fry gently in a little olive oil until beginning to caramelise. Add crushed garlic, and cook for a few minutes until soft but not browned. Add a splash of Balsamic Vinegar and stir, cooking on a moderate heat until sticky and caramelised.
- Add shallots and garlic to tomatoes and peppers in pan. Add a good grind of sea salt, and fresh ground balck pepper to taste. Warm gently until just boiling - soup should be quite thick and aromatic.
- Meanwhile, finely chop a generous picking of fresh basil leaves (about 8 "tops"), then put into a pestle and mortar. Grind with a slug of EV olive oil and leave for a few minutes to allow basil to infuse oil. Can be done earlier and left on side for a much more pungent oil. Add more EV olive oil until not gooey, but a nice consistency.
- Serve soup with a generous drizzle of basil oil, looks nice in a circle around the soup. Eat with lots of fresh crusty bread and good butter.
- Total time: About 2 hours
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