“Tomatoes truly are one of those vegetables that when they come into season you often end up with a glut, and unlike a lot of other vegetables, they don’t keep well. By making your own tomato puree, you can preserve the flavour.” Kaelin Whittaker, The Ruby Apron
| 3 T | olive oil |
| 1 | onion, finely chopped |
| 1.2 litres | tomato purée recipe follows) |
| 300ml | béchamel (recipe follows) |
| 300ml | homemade chicken stock or vegetable stock |
| salt and pepper to taste |
Gently heat the oil in a medium cast iron pan, add the onion with a good pinch of salt and grinding of black pepper. Sweat until soft and just beginning to colour. Add the tomato puree, béchamel and stock. Season with salt and pepper, bring to the boil and simmer for a few minutes. Remove from the heat, blitz the soup, taste and correct seasoning adding more salt and pepper if needed.
Tomato Purée
| 1.8kg | very ripe tomatoes |
| 2 | small onions, finely chopped |
| 2 tsp | sugar |
| good pinch | of salt |
| a few grinds | of black pepper |
Cut the tomatoes into quarters and place in a large saucepan with the onion, sugar, salt and pepper. Cook on a gentle heat until the tomatoes are soft. Put through a fine sieve, taste and correct the seasoning if needed. If freezing, allow to cool first.
Béchamel
| 300ml | whole milk |
| one | carrot, sliced |
| ¼ | onion, sliced |
| 3 | peppercorns |
| small sprig | of thyme |
| small | parsley stalk |
| 50g | roux (made by melting 25g of butter in a saucepan, and adding 25g of all purpose flour, mix well and cook for 3 – 4 minutes) |
| salt and pepper |
Place the milk in a saucepan with the carrot, onion, peppercorns, thyme, and parsley. Gently bring to the boil, simmer for 5 minutes. Remove from the heat and allow to infuse for 10 minutes. Strain out the vegetable, place in a clean saucepan, bring the milk back to the boil, adding the roux to thicken, whisking until the sauce is a light coating consistency. Season with salt and pepper.