Again this is a very simple recipe that uses the basic tomato and chilli sauce as a base.
Tomato Soup Ingredients:
3 tins of plum tomatoes
2 cloves of garlic
1 tablespoon of olive oil
1 dried red chilli
2 tablespoons of red wine vinegar
1 large handful of fresh basil
about 20 ripe cherry tomatoes
Method:
Heat the olive oil in a large saucepan then add the finely chopped garlic and chillies. Cook for a couple of minutes until the garlic begins to darken in colour. Next add the plum tomatoes being careful not to break them. The idea is to keep the tomatoes from breaking up until just before your serve the sauce. Add 1 tablespoon of the dried oregano and simmer on a low heat, stirring occasionally.
After 30 minutes, simply place the cherry tomatoes on a baking tray in the oven (180 degrees) for 20 minutes. When done add them, along with most of the basil, to the plum tomatoes simmering mentioned above. After a further 10 minutes, add the red wine vinegar then stir to break up the plum tomatoes. This could also be done in a blender ? how smooth you want the final soup is a matter of choice.
Serve with a generous topping of finely chopped basil sprinkled on top.
