Ingredients
- 3kg of ripe red organic tomatoes
- 2 medium onions
- About 30-40 basil leaves
- 250ml filtered water
- Salt and pepper to taste
- 4 tablespoons Olive Oil
Cuisine: Cooking time: 90 mins Serving: 12 people
- Very finely chop the onions.
- Heat the olive oil in a large saucepan and add the onions. Stir and cook until soft.
- Meanwhile using a food processor, blend up all the tomatoes whole and put aside in a bowl.
- Add the tomatoes and water to the onions in the saucepan and bring to the boil.
- Add the basil leaves and some salt (1-2 tsp). You can add more salt later.
- Simmer over a low heat for 60-90 minutes until the soup starts to reduce and the colour starts to go deep red and orange.
- Once the soup is the consistency you are happy with (not too watery, but not too thick), pass it through a sieve to remove the seeds.
- You will need to use a spatula to keep moving the soup around in the sieve and pressing it through. Keep going until you are only left with a “seed paste”. Remove this from the sieve and go again until you have sieved all the soup.
- Serve with some fresh basil leaves and cracked black pepper over the top.
Meal: Food type:
