Begin by frying gently a chopped onion and chopped potato, just to soften a little, I used some garlic and basil infused olive oil that I make, but any other sort would do, just a tablespoon or so.
While that's happening, chop up a load ( hmm measurements a bit uncertain here, let's say around 750g or so) of ripe tomatoes, I've used the yellow ones and red ones, we decided the yellow ones were a bit mushy for salad type tomatoes...must remember this next year)
Add half a pint of chicken or vegetable stock to the onions and potatoes, then tip in the chopped up tomatoes, add a sprig of thyme and a dash of celery salt and black pepper then stick a lid on and simmer for around an hour.
Then comes the messy bit, push it all through a metal sieve, this takes out the seeds, skins and stalky bits of the tomatoes.
Reheat, and enjoy.
No comments:
Post a Comment