Homemade Tomato Soup with a hint of Basil served with Parmesan Crisps

Homemade Tomato Soup with a hint of Basil served with Parmesan Crisps


The flavour of this soup takes me back to my childhood.  If I felt unwell the only thing I ever wanted to eat was a bowl of tomato soup....usually Heinz Cream of Tomato.  This soup is thick and warming but it only has the tiniest amount of fat in it. No butter, no cream...the parmesan crisps are optional but I love them....they will happily accompany so many other soups, salads and risottos...and are a complete doddle to make.

To serve 6

2½lbs really ripe tomatoes
2 carrots chopped
2 sticks of celery chopped
2 cloves of garlic minced
1 large onion diced
1 tsp dried oregano
few basil leaves
around 1pt of good chicken or vegetable stock
1tbsp Balsamic Vinegar
1 tsp freshly milled black pepper
seasoning to taste 
1 Dessertspoon of Rapeseed or Olive
Parmesan Crisps:-

for the parmesan crisps allow 1heaped tbsp of grated parmesan per crisp
line an oven tray with parchment paper and place the heaped tbsps of the cheese in piles leaving plenty of space between each pile
You can either bake them in a hot oven for just  2 or 3 minutes...keep your eye on them  
as soon as they start to bubble and turn colour take them out and leave to cool
I actually put mine under a hot grill....but don't leave them for second....watch them like a hawk they'll be done in a minute or 2...same applies leave them to cool and they will crisp up.
Then remove them from the paper

The Soup:-

In a large covered pan sweat the carrots, onions, celery & garlic in the oil
When almost tender add all the tomatoes continue to cook until they soften down
Add the oregano, pepper, the stock & Balsamic Vinegar
Simmer for around 15 minutes
Check the seasoning and blitz everything together until smooth adding a little chopped basil towards the end

Serve hot with the parmesan crisps and a garnish of basil leaves

    
        

Roast Tomato Salad with Kalamata Olives

Perfect as a summery starter or a light lunch for 4-6 people
The Anchovies are completely optional if you want to keep the dish vegetarian
You won't believe the intensity of flavour that a little roasting can make to a simple tomato salad.   This dish is divine....serve at room temperature for the full impact.  Use the very best vine ripened/heirloom tomatoes you can buy....or even better home-grown and picked that day. And .....don't forget ....you'll ned plenty of fresh crusty bread to mop up those fabulous juices.


You will need a ovenproof dish, choose a pretty one for serving too.

Ingredients:-

12 large ripe but firm tomatoes
1 small tin of anchovies... plus it's oil  (can be omitted ....use an extra tbsp of olive oil, and season with sea salt if leaving them out)
2 tbsp good extra virgin olive oil
1tbsp Balsamic Vinegar
2 large cloves of garlic chopped
a small bunch of fresh basil
around 20 or so Kalamata or black olives
Seasoning.....freshly ground black pepper.....if using the anchovies you may not need any salt whatsoever


Method:-

First skin the tomatoes.....cut a cross in the base of each one.....pop into boiling water for 1 minute or so..... remove ....straight into icy water and the skins will be easily removed
Cut each tomato in half.
Place a little of the olive oil in the base of your oven dish and spread it around
Place the tomatoes on top cut side facing up
Sprinkle over the chopped garlic
place a little anchovy fillet (if using)  on each tomato
sprinkle a little chopped basil over the dish ( reserve some leaves for the finishing of the dish)
Season with black pepper
Pour over the reserved anchovy oil, the balsamic vinegar and the remaining olive oil

Place in the centre of a pre-heated oven 200c/400f/gas 6
Roast for around 50 minutes

Remove and cool
Tuck the olives in and around the dish
Finish with fresh whole basil leaves just before serving

Serve with plenty of crusty bread ......you'll be fighting over the sauce it makes .....we always do .



Roast tomato salad

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