First gather all your ingredients
Roughly chop your onion, pepper, carrot and garlic.
Place in a large pan and fill with sufficient water to cover vegetables.
Add 1 tablespoon of olive oil.
Add 1 tablespoon of sugar and pinch of salt and place on cooker on moderate setting. Cook gently until softened.
Whilst other vegetables are cooking, prepare to skin the washed tomatoes by using the following quick method. First remove the "eyes" using a sharp pointed knife.
Then turn them upside down and use your knife to make a large cross in the skin.
Place tomatoes in a large bowl or pan and cover them completely with boiling water.
Allow tomatoes to rest in water for 1 minute then check to see if skin pulls away easily. If not, wait another 30 seconds or so. The riper the tomato the easier the skin will come away.
Drain tomatoes and transfer them to a clean bowl.
The skin should now pull away easily leaving the tomato flesh intact.
When you have peeled all the tomatoes, chop them in half and add to the rest of the vegetables. If not very ripe tomatoes you can add a little powdered stock for more flavour. (About 1 teaspoon)
Top up the pan with sufficient water to cover the tomatoes. (I use the same water they were steeped in as it's still warm and got some tomato flavour!) Return pan to cooker for a further 20 minutes.
Remove pan from heat and liquidise vegetables until you have a smooth consistency.
Your soup is now ready to serve!
Bon appetit! :)
- 12 ripe tomatoes
- 1 onion
- 1 red pepper
- 1 carrot
- 3 cloves garlic
- 1 tbspn olive oil
- 1 tbspn sugar
- Vegetable stock (optional)