I didn’t plant my usual cherry tomatoes this year because I was away eating gelato in Italy, but that didn’t stop a few plants just popping up in my garden and producing a few kilos of tomatoes. I had too many hanging around in my fridge just threatening to become mush, so I decided to make a batch of my favourite tomato relish which is super easy to make and tastes amazing.
I follow this recipe from Jamie Oliver (but reduce the amount of sugar to at least 110g) and it always turns out perfectly.
250g red onions, finely sliced
500g mixed tomatoes, roughly chopped
1 red chilli, deseeded and sliced
75ml red wine vinegar
140g brown sugar (or less if you’d prefer)
Put everything in a saucepan, season to taste and stir well to combine. Simmer for 30/40 minutes or until jammy. Pour into a sterilised jar and leave to cool before transferring to the fridge. It will keep for up to four weeks in the fridge.
It’s a big call, but I’m fairly sure that pumpkin soup is my favourite soup around. It’s not too heavy, It’s not too bland… It’s just perfect. And easy. Really easy.
I think the outcome of pumpkin soup starts with how good your knives are. If you have blunt knives just walk away, don’t even bother, go immediately to the shops and get yourself a new one. You can thank me after you finish chopping the 1kg of pumpkin for this recipe with ease. I’ve never followed recipes for pumpkin soup (It’s basically just pumpkin and stock, right?) so writing this down was a bit tricky.
1kg pumpkin, chopped (I like to use two types – Japanese and butternut for example)
1 red potato, chopped
1 onion, chopped
Sometimes I’ll add a few tomatoes (skinned and deseeded) into the mix if I have some in the fridge needing to be used.
1ltr chicken-style or vegetable stock (I use chicken “style” to avoid using meat products but that might be your worst nightmare)
200ml milk or cream (I just use milk)
1tbspn mild yellow curry powder
Heat the butter in a large saucepan on low heat. Place the chopped pumpkin, potato and onion and cook for a few minutes until the vegetable have started to soften. Add the chicken stock and let the soup simmer for about 30/40 minutes with the lid on (or longer if you forget about it like me). Add the curry powder and milk/cream and mix with a stick mixer until nice and smooth. Serve with sour cream and some spring onions. Enjoy!
How easy is that?