What she’d tell you
This is THE recipe, dear. The one I made every Sunday when your parents were little. The whole house would smell like heaven!
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Dice the onion finely and mince 3 cloves of garlic.
Heat olive oil and butter in a large pot over medium heat. Add the onions and cook until soft and golden, about 5 minutes.
Add the garlic and cook for 30 seconds. Then add the tomatoes, a pinch of sugar, and salt.
Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
Blend the soup until smooth. Taste and adjust seasoning.
Ladle into bowls and serve with crusty bread.
If you haven’t got it
Canned Tomatoes
1.2 kg of very ripe fresh tomatoes, though you will want ten minutes longer in the pot
Cream
a spoon of crème fraîche stirred in at the end, or nothing at all
Butter
all olive oil: it makes a lighter, more Italian soup
Keeping it
Four days in the fridge in a closed container, and it is better on the second day. It freezes well for three months, but freeze it BEFORE the cream goes in.
Slowly in a pot, stirring. If you froze it, thaw it in the fridge overnight and stir the cream in once it is hot.
