I grew up with an Italian Nonna, so it was only natural that I would love tomatoes. I have a lot of strong memories with my grandparents, growing, picking and cleaning tomatoes. Eventually creating something so delicious with them like their Napolitana sauce, or just eating them with some cheese and bread. I love tomatoes so much that in my year 12 art project I painted my Nonna, holding tomatoes.
As my Nonna has gotten older, there is no more growing tomatoes, so I have to rely on the weekly Adelaide Farmer’s market- just as good because I know the farmers put so much love and care into their produce like my Nonna did. However, the loss of tradition and process upsets me greatly and I am constantly drawn to things that remind me of the past.
This soup was my soul food in my first year living outside of the home. I was a poor university student chaotically trying to finish a thesis. I needed something that was filling, budget friendly and of course delicious. As the cold weather is setting into Adelaide, and with the limited heating in my unit, I crave something warm and this certainly fits that brief.
The flavours come from roasting the ingredients first, this step adds an extra depth and takes away that sharpness that comes from raw tomatoes. The beauty is, that all you need to do is roast the ingredients then blitz it in a food processor, blender or hand mixer!
Ingredients $10.10 (4 Servings)
- Large very ripe tomatoes 6 units
- Red Capsicums Yellow capsicums can also be used. 4 units
- Head of Garlic 1 unit
- Large Zucchini 1 unit
- Salt to taste 1 unit
- Olive Oil 1 unit
Pre-heat oven to 200 degrees.
Cut all the ingredients in half, and skin side up place them in a roasting pan.
Channel Jamie Oliver and cover all the vegetables with olive oil and sprinkle salt all over them. Place the tray in the oven and just walk away for a while.
Remove the vegetables from the oven once you see them soft, yet a bit charred- especially on the capsicums take them out. There should be lots of juice! Don’t touch it, keep it in the pan, consider it your vegetable stock.
Wait for the sake of your hands till it is a little bit cold, and transfer to your blender or bowl. Blitz it till it’s smooth!
I was fortunate to have some basil oil* in my cupboard and I attempted to make it look fancy by swirling it in the bowl. It did however add quite a nice dimension to the dish.
I freeze this in batches and often find myself enjoying this in the winter at lunch time.
*The Basil oil I use is from the Passionate foodie (Micheal), a South Australian business. You can find his products at the Adelaide Farmer’s market or on Facebook.