Top Tips:
- This soup goes particularly well with wheaten bread.
- It can also be used as a base for pasta sauces, or anything which requires a tomato base.
101
Serves:
800
g
tinned chopped tomatoes
2
medium onions
4
cloves of garlic
70
g
tomato puree
2
tsp
paprika
1
handful(s) of parsley
Recipe submitted by: Nathan, FoodCycle Hucknall volunteer
Equipment needed: Saucepan, stick blender and mixing bowl
Chop the onions and the parsley stalks. We’ll blend this later, so it doesn’t have to be neat, but the finer they’re chopped now, the easier to blend and the more flavour will come out.
Fry off the onion and parsley stalks in the pan with vegetable oil and a generous pinch of salt, cook them down until they are very soft and start to colour.
Stir in the paprika and cook until fragrant, then add the tomato puree and cook through. Add a little oil if it is looking dry at this point.
Remove from the heat and mix with a stick blender to a thick, glossy paste.
In a separate bowl, tip in the chopped tomatoes and blend with a stick blender until the tomatoes resemble passata. This won’t take long, so ensure it’s really smooth.
Return the onion paste to the pan, then add the tomato passata. Whisk to combine the onion paste and “passata” mix.
Chop as much parsley as you like, and stir this through the hot soup. Season to taste at this point – black pepper is great!
The soup is thick and sweet, so if you have it, a splash of balsamic at this point will lift it considerably. Serve with more chopped parsley, as well as onion seeds and a drizzle of sesame oil if you have it.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook