Casa
Martin
Cookbook
Tomato Soup
This is extremely tasty when made with the local ripe tomatoes. It has to be one of the easiest recipes for tomato soup in that there is no need to skin and seed the tomatoes. I think it makes a lovely lunch with bacon sandwiches but it is delicate enough to be served as a starter too.
1kg ripe Tomatoes
1 Onion roughly chopped
branch of Rosemary (6" or 15cm)
1 large glass White Wine made up to about 575ml with water
2tbsps olive oil
Basil for Garnish
Heat oil in saucepan add roughly chopped tomatoes (cores, seeds, skins and all), onions and rosemary. After 5 mins add liquid and cook for 30 mins until vegetables have collapsed and gone completely soft. Push whole of mixture in pan through sieve taking care to extract all pulp from tomato debris. Reheat, season and serve garnished with basil.