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128 ouncecan crushed or peeled tomatoes in juices.
Recipe soup tomato red pepper. Bring to the boil reduce the heat and simmer for 30 minutes. Stir in chicken stock salt and pepper cayenne pepper and hot sauce if using. Heat the olive oil in a large saucepan.
For example when i m in the mood for a bit of spice i might add in a fresh red chilli or a pinch of dried chilli flakes. Cut tomatoes in half remove the seeds from the bell peppers and cut into bite size pieces roughly chop the onions peel the garlic and mix the lot together with a little oil and little salt. Cook covered for 5 to 6 minutes until beginning to soften.
Place the peppers over an open gas flame until black all over. I love it just as it is or as a base where i can add little extras to change the taste slightly. Cook until fragrant then add the tomatoes and red pepper.
Add the tinned tomatoes the stock and 1 250ml cup of water. Place the pepper onion halves cut side down along with the plum tomatoes garlic cloves into a baking tray drizzle with the olive oil. Preheat the oven to 200c 180c fan gas 6.
Cook over medium heat stirring occasionally until the tomatoes have cooked down slightly and smell fragrant about 10 minutes. Place in a bowl cover with cling film and leave to stand for 1 2 minutes. Cook over medium low heat until all the tomato juices have evaporated about 25 minutes.
Remove from the heat and blend until smooth using a hand held liquidiser. Purée the soup in batches in a food processor or with a hand held blender. I know i say this about many recipes but tomato and red pepper soup is hands down one of my favourite soups.
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