Bacon and Cabbage Frittata paint

It’s November, yet we still have home grown tomatoes in our local farmers market! Not surprisingly they’ve lost some of their sweetness – its winter, its wet and its cold, after all.  The best way to sweeten these little ladies up is to gently roast them in the oven. This makes the best tomato soup ever!

Serves 8-10  

Ingredients

  • 1200 grams vine-ripened tomatoes, halved
  • 4 tablespoon olive oil
  • 2 tablespoon dried oregano or marjoram 
  • Himalayan salt and freshly ground black pepper
  • 20 grams (2) cloves garlic, finely grated
  • 1 large onion, finely diced (200 grams)
  • 80 grams celery, finely diced (1 stem)
  • 2 tablespoon tomato puree (50 grams)
  • 1.5 litre vegetable stock
  • 2 fresh buffalo mozzarella (250 grams)
  • Handful fresh basil or chervil or parsley or coriander, torn
  • Drizzle of extra virgin olive oil
  • Gluten Free

  • Dairy Free – omit mozzarella, you can use alternative DF cheese of choice

  • Vegetarian

  • Vegan – omit mozzarella

  • Diabetic Friendly

  • Low GI

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Method

  1. Preheat the oven to 180C.
  2. Arrange the tomatoes in a baking tin, cut side up. Drizzle over 1 tablespoon of olive oil, then sprinkle ½ tablespoon oregano / marjoram and seasoning on top. Lightly massage, then place in oven and roast for 45 minutes – 1 hour, until softened and lightly charred.
  3. Heat the remaining oil in a large pan over medium heat. Add garlic and gently cook for 5 minutes, stirring occasionally. Add diced onion, celery and marjoram/oregano and cook for 10 minutes more. Add tomato puree, cook for 1 minute.
  4. Add the roasted tomatoes and stock and bring to the boil.
  5. Reduce the heat and simmer for 20-30 minutes, until slightly reduced, add basil then blitz with a hand blender until smooth. Season lightly to taste.
  6. When ready to serve, reheat soup gently, stirring occasionally. Do not boil for too long or it will lose some of its wonderful vibrant colour.
  7. Pour into individual bowls and scatter with mozzarella and drizzle of extra virgin olive oil.

Maggie's Tips

  • Use this recipe as base for other soups, a sauce to coat pasta,  meat sauce (good over meatballs), fish sauce, dips and salsas. 
  • This is a very child friendly recipe.
  • Substitute fresh tomatoes with tinned tomatoes or passata –  you may need to add a tiny amount of balsamic vinegar or brown sugar to sweeten the soup.