The local farm shop I cook for gave me about 1kg of wrinkly tomatoes asking if I could make a soup out of them. My kind of challenge!
Makes 4 large bowls
1kg ripe tomatoes
1 tbsp olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 celery stick, roughly chopped
1 tbsp tomato paste
250g potato, roughly chopped
1 litre recently boiled water
2 vegetable stock cubes
Clean the tomatoes and place in a high sided baking dish. Drizzle with olive oil, and sprinkle with pepper and salt. Bake for 30 minutes at 200C until the skins split and begin to brown. Leave to cool and remove the skins and stalks.
Gently fry the onion in the olive oil. Add the celery, garlic, and potato when chopped. Fry for a few minutes then stir in the tomato paste, then add the stock cubes and hot water. Cover and bring to the boil, then turn down and simmer for 30 minutes.
Liquidise and serve.
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