Recipes
(2 votes)Instructions
- Start with the finely diced vegetables and garlic and dried herbs which we put into a pan with a mix of the butter and olive oil to stop the butter from burning.
- These have to be cooked slowly over a really low heat which is called sweating- so we don’t want the vegetables to colour at all in this process just become soft and sweet.
- While these are sweating down we will put the tomatoes in a roasting tin and splash with a little olive oil and place in a hot oven of 180 degrees C for 40 minutes or so.
- When both the tomatoes and the vegetable mix are thoroughly cooked then they can both be put in the food processor together and transformed into a smooth soupy consistency. Add the soup mix back into the saucepan and season with the salt, pepper and paprika. Also add the sugar now.
- Cook again on a low heat for another 10 -15 minutes, tear up some fresh basil leaves if you have them and add then taste again. If the soup is not of a smooth consistency at this stage don’t be afraid to return it to the blender to get the consistency you want.
- Serve with some crusty bread.
Submit a comment:
Ingredients
- 1 teaspoon of Goodall’s Garlic Paste
- 1 carrot finely diced
- 1 stick of celery finely diced
- 1 onion finely diced
- 1 Kg of ripe tomatoes preferably on the vine
- splash of olive oil
- knob of butter
- 1 teaspoon of Goodall’s Basil
- 1 teaspoon of Goodall’s Paprika
- 1/2 teaspoon of sugar (may need more if tomatoes aren’t very ripe)
- salt and Goodall’s Pepper
- 1 finely diced or grated chilli deseeded (optional)
Follow @Goodall's