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Tomato Soup

October 31, 2011

When I had a glut of homegrown tomatoes this year my mother gave a fab recipe to make tomato soup and its freezeable and totally yummy!!!!

Ingredients:

2.5lbs of sliced tomatoes

4 cloves of unpeeled garlic

2tbsp Balsamic vinegar

2tbsp olive oil

2tbsp soft brown sugar

 

Method:

Mix all the ingredients together in a large oven proof pan and cook in the oven for about 20-25 minutes at 200 degrees until slightly charred.

Cool

When cool enough to handle rub all the ingredients through a nylon sieve with a wooden spoon into a large bowl or saucepan.

add 3/4 pint of vegetable stock and a good squidge of tomato puree and heat in the saucepan.

Add chopped basil if using…

Stir in a swirl of natural yoghurt before serving!

Enjoy!!

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