Hundreds of varieties and a thousand-and-one ways to use them…
It has been widely acknowledged that the wonderful weather in April this year was a key factor behind some of the most delicious and healthy strawberry and raspberry crops the UK has seen in the last two decades but who noticed the abundance of juicy tomatoes growing frantically across Britain?
Harbour & Jones has developed an easy-to-follow and flavoursome recipe for a classic, roast tomato soup as part of a collection of recipes that focus on great British ingredients. This campaign aims to increase awareness of the treasures growing on our very own doorsteps.
Roast Tomato Soup Recipe
· 1kg/2½lb ripe plum tomatoes or other well flavoured toms, washed and halved
· 3tbsp olive oil
· 2 romano peppers, cut into quarters
· 2 sprigs thyme
· 3 garlic cloves sliced
· 2tsp light brown sugar
· 75ml vegetable stock
· 75ml tomato juice
· Salt and freshly ground black pepper
Place the tomatoes and peppers cut side up in a baking tray, add the garlic.
Season well with salt and pepper, sprinkle with the sugar and drizzle over the olive oil.
Roast in a moderate oven (180C/375F/Gas 4) for about 45 minutes, until the tomatoes are lightly browned and beginning to ooze juice.
Remove the tray from the oven and leave to cool for a few moments.
Place all cooked ingredients into a blender along with any pan juices and blitz until smooth.
For a really smooth finish pass through a sieve or serve as it is for a more rustic finish.
Tomatoes vary in juiciness and flavour, so taste the mixture and adjust the seasoning.
Thinning with a little stock and the tomato juice may help to get the flavour and consistency you want.
This soup can be served accompanied by fresh herbs, croutons and parmesan.