Tuesday 18 January 2011: These will be soup tomorrow

I am roasting these tomatoes overnight. Or actually I am semi drying them as the oven is very low (gas 1). By the morning they will have shrivelled up which intesifies the flavour and that is perfect for tomato soup or sauce. Much much better than using tinned tomatoes.

To make the soup I will sweat some shallots and garlic. Bunch together a bayleaf and thyme and add that. Then add the tomatoes when the shallots are soft. Fry/cook the tomatoes till the pan is nearly dry and add a couple of large glasses of dry white wine. Then cook again till nearly dry and add chciken stock (or vegetable stock if you don't eat meat). Bring to the boil and simmer for an hour or so. Take out the bunched thyme and bayleaf and blitz it with a stick blender and pass it through a seive to get the bits out.

• DMC-FZ18:
• f/2.8:
• 1/30":
• 4.6mm:
• ISO 100

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