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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I use vegetable broth in this recipe, but you can use chicken broth if you prefer. If you cannot find sun-dried tomato paste, you can use the same amount of oil soaked sun-dried tomatoes, just crush them well. I serve this with garlic bread topped with cheese. Ingredients:
3 lbs tomatoes, ripe |
1 2/3 vegetable broth |
3 tablespoons sun-dried tomato paste |
3 tablespoons balsamic vinegar |
2 teaspoons molasses |
1 small handful basil leaves |
salt |
pepper |
basil, eaves (to garnish) |
creme fraiche |
Directions:
1. Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes. Put them in a large heavy pan and pour in the broth. Bring it just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
2. Stir in the sun-dried tomato paste, vinegar, molasses and basil. Season with salt and pepper, then cook gently, stirring, for 2 minutes. Process the soup in a blender in batches, then return to the pan and reheat gently.
3. Serve in bowls topped with cream fraiche and garnish with basil leaves.
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