DWD Recipe Thread

[EJ]

Garden tomato soup
A selection of tomatoes mostly red but can be a bit wrinkled. About six to eight large ones
Put the tomatoes in a roasting tin and roast with a little olive oil for about 20 mins until squishy
Take a large 4pt saucepan. Roughly chop 2 large onions, carrots, a stick of celery and two potatoes. Add several cloves of garlic peeled but not chopped. Add two bay leaves. Sweat in some olive oil until softened a bit.
Add the tomatoes and juices from the pan. Add enough stock to cover the vegetables. Season with black pepper and a little sea salt but not too much.
Bring to the boil and simmer on a low heat for about 1hr
Remove the bay leaves. Liquidise
I also sieve this soup and thin with a little warm water. Add a couple of tablespoons of balsamic vinegar and abut four cubes of sugar to taste.
Reheat over a low heat
It makes loads so there is always some to freeze. Will keep covered for a few days in the fridge.