If you have a glut of tomatoes then turn them into a delicious soup
I never use precise ingredients for something like soup it all depends on how many tomatoes I have from the garden (roughly 1 kilo)
Halve and quarter tomatoes leaving the skin on (apparently the skin contains lycopene which protects our immune cells from destructive free radicals), chop red onions, a red pepper, a small red chili, press a couple of fat cloves of garlic, place everything in a roasting dish. Sprinkle all over with a little balsamic vinegar, a little sugar, black pepper, small pinch of sea salt flakes (optional), scatter with fresh thyme leaves, finish with a good drizzle of olive oil.
Roast until ingredients start to turn brown and caramelise
Place the roasted tomatoes etc in a saucepan adding ¾ litre of vegetable stock and a good squeeze of tomato puree. Cook for a further 20 mins and then blitz to a very smooth creamy consistency. This makes a richly flavoured, nourishing, thick soup
Garnish with Parmigiana cheese and basil leaves
I have shown this recipe before but it is so simple to make and very delicious