This is by far one of my favourite recipes which my Mum has granted me permission to publish. Not only is it perfect for a cold winter's day (you can also have it during the summer, just saying..), it is full of fresh ingredients that I can guarantee you will be able to find lying around in your cupboards. Enjoy!
Ingredients:
- 8 tomatoes, chopped, woody centre removed. No need to skin or deseed.
- 1 medium potato, chopped into small cubes
- 1/2 onion, chopped
- 1 small carrot (optional), chopped
- 2 cloves garlic
- 1 tinned tomatoes
- 2 dessert spoons of golden granulated sugar
- 2 dessert spoons of white wine vinegar
- 2 dessert spoons of balsamic vinegar
- 2 tablespoons sour cream or crème fraiche
- 2 tablespoons of olive oil
- 1 vegetable stock in 750ml hot water
- 1/2 teaspoon dried basil or 1 teaspoon of fresh chopped basil
Method:
1) Sauté onion gently in olive oil until soft and golden (not burnt)
2) Add granulated sugar and white ine vinegar, simmer to reduce the vinegar
3) Grate garlic into pan, sauté gently soas not to burn.
4) Stir in potato and carrot, cook until soft over moderate heat.
5) Add tomatoes (both fresh and tinned), stir and cook gently for 5 minutes.
6) Add stock, seasoning and basil, stir and bring to the boil.
7) Simmer for 15 minutes, add balsamic vinegar. Continue to simmer gentle for another 30 minutes.
8) Allow to cool beofre blending with an electric mixer.
9) Add sour cream (or crème fraiche) and mix thoroughly before serving.
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