A family recipe from June Stephenson, for using up the glut of summer tomatoes.
Ingredients
| 1 | onion |
| 1 | carrot |
| 2 | celery sticks |
| 1 kg | fresh tomatoes |
| 1.25 ltr | vegetable stock, hot |
| butter | |
| tomato paste | |
| salt and pepper |
Method
- Finely chop the onion, carrot and celery.
- Melt a large knob of butter in the pan. Add the vegetables and sauté gently.
- Skin the tomatoes by immersing them in boiling water for about 5 minutes. Remove from the water with a fork and rub the skin off, which should come off easily.
- Add the skinned tomatoes and the stock to the pan along with the tomato paste. Allow to simmer for 20 minutes.
- Take off the heat and mash with a potato masher or blend in a blender until smooth.
- Season to taste.
Serve with fresh bread or croutons.