Autumn flavours

Following a weekend of good food, our expanding waistlines prompted a quick return to less calorie intense veggie dishes, but preferably ones that are not short on flavour.

Thanks heavens it’s Hugh Fearnley-Whittingstall to the rescue! Checking out his River Cottage Cookbook I came across a versatile recipe for a roasted tomato sauce that can easily be transformed into a soup.

Roasted Tomato Sauce
1 to 1.5 kgs of ripe tomatoes
4 cloves of garlic (more or less to your taste)
3 tablespoons of olive oil
salt and pepper to your taste.

Turn oven on to 180 degrees C. Cut your tomatoes in half and arrange them on a baking tray, cut side up, add salt and pepper. Chop garlic finely and mix into the olive oil and spread evenly over the tomatoes. Bake the tomatoes between 45 to 60 minutes until the tomatoes have crinkled up and the surfaces are browned (up to you how long you cook them but mine took just over an hour).


Push the cooked tomatoes through a sieve or a vegetable mill (mouli) and there is your tomato paste. Use it straight away or freeze for later.


Making a Roast Tomato and Pumpkin Soup from your sauce
Roasted Tomato Sauce as above
Stock (any type of stock will do but remember that the better your stock is the better the result will be)
1 1/2 cups peeled & chopped pumpkin (can be more or less depending on how much soup you are making)
3 tablespoons of cooked rice
1-2 teaspoons of sugar (to taste)

Take an equal quantity of roasted tomato sauce and of stock and heat them together. Add your pumpkin and cook it in the tomato/stock mixture until the pumpkin is soft. Add the cooked rice.

Pulse the lot in a blender until smooth. Taste the soup and add 1-2 teaspoons of sugar to counteract the acidity of the tomato. Sit down and enjoy!


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