Batman and Robin, Bacon and eggs, Strawberries and Cream. Some things were just made for each other. This soup contains another classic culinary combo, Tomatoes and Worcester sauce.
Aiding the dynamic duo on this occasion is that other kitchen stalwart balsamic vinegar. Together they add a certain Kapow to this dish which comes from Marcus Wareing's How to Cook the Perfect...
.Ingredients
- 150 ml Olive Oil
- 1/2 a small Onion Chopped
- 3 Cloves of Garlic Chopped
- 1kg Ripe On the Vine Tomatoes
- 150g sun dried tomatoes in Oil
- 3 Sprigs of Basil
- 3 Sprigs Of Coriander
- 2tbsp Tomato Puree
- Worcester Sauce
- Balsamic Vinegar
- 500ml Chicken Stock
- Maldon Salt and Freshly Milled Black Pepper
Preparation
- Heat the oven to 220C for a fan oven 240C for anything else.
- Heat a roasting tin big enough to hold the tomatoes for 3-4 mins.
- Add the Olive Oil, onion, garlic and the tomatoes.
- Season then roast for 15 minutes.
- Add the herbs, sun dried tomatoes and their oil.
- Roast for another 10 minutes.
- Stir in the tomato puree.
- Roast for a final 5 minutes.
- Tip the contents of the dish into a large bowl and add 2 tbsp of Worcester Sauce and 2tbsp of Balsamic Vinegar. Note- My wife thought it could have done with a tad less Balsamic so you may want to reduce the amount of vinegar slightly. On the other hand, I though it was fine with this amount.
- Cover with cling film and leave to marinade for half an hour.
- Puree in a liquidiser in batches till smooth.
- Pour through a sieve into a pan, which will get rid of the tomato skins. This is where the hard work is done in this recipe, which is one of the reasons I didn't do it (it's what a wife and son is for).
- Heat to simmering point and add the stock.
- Add up to 4tbsp more Worcester sauce and up to 3 tbsp more balsamic to taste.
- Season to taste.
- Serve hot with some crusty bread and a piece of cheese.
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