I recently saw his recipe for tomato and barley soup so just adapted it - it may be totally uncheffy but I LIKE the skins and pips of tomatoes lol!!
So you roast about a dozen big cherry tomatoes, halved and sprayed with oil, for about twenty minutes. Meanwhile fry off some chopped onion, garlic and chilli flakes then add 60g barley and about 500ml of stock and cook until the barley is done, about half an hour. Stir in the tomatoes, smushing them up, a tbsp of tomato puree, lots of chopped basil and black pepper.
It was meant to serve two but I ate it all!!
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