In six very sunny days i have collected 12lbs of tomatoes i have buckets of them and needed a way to preserve them before they all perish.
First off i took 3lbs of the tomatoes and slow roasted them on a 180 for 2 hours to intensify the flavour of them and while they were roasting roasted off a pack of chicken wings for 20 mins then broke and mashed them up as best as i could and them added carrots, celery, red onion garlic, thyme and bay and roasted for 30 mins more with a good glug of olive oil. Then the chicken and vegetables were taken out of the oven and mashed up and lots of water was added and the pan was sat on top of the gas to simmer away for another hour, over the hour the flavour and colour intensify's. This was strained to make a really tasty stock.
The roasted tomatoes were blitzed up and enough of the stock was added to give the soup consistency, Big butter beans, black wild rice, green lentils a little chilli were added along with some seasoning and allowed to simmer till the wild rice and lentils were ready. Yum great for a lunch break when you come in from the cold and have been busy working in the garden
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