Roasted Black Sea Man tomato soup.

I thought it would be fun to see how the the dark fruit of Black Sea Man with its deep rich flavor worked as a soup and soup always makes you feel better doesn't it? I decided if i was going for real deep intensity i would roast the tomatoes first. I worked really well I've never tasted a tomato soup with such a big tomato tang before.

Ingredients are simple, its all about the tomatoes didn't want to muddle it with too many other things.
1 kg of black sea man tomatoes quartered (an black tomato will do i think)
1 onion sliced,
1 sprig of thyme,
4 cloves of garlic chopped,
2 pints of vegetable stock,
4 sun dried tomatoes,
1 tbsp sugar,
10 basil leafs,

Heat a little oil in a roasting tray in the oven until its very hot.
Put the tomato's, onions garlic and thyme into the roasting pan and make sure its all coated with oil.
Sprinkle over your sugar. 
Put back into the over on a high and cook for 1/2 hour until all the vegetables are roasted.
Occasionally check, turn and pour off excess liquid onto a bowl.
While thats cooling heat your stock in a pan and simmer.
Add excess roasting juices as and when you collect them.
Once the tomatoes begin to caramelize remove from the oven and pour it all into your stock.
Add the sun dried tomatoes and cook until the tomatoes have broken down and are soft.
Add the basil leafs, you don't need to over cook them.
Once cooked its now time to do my usual method of blending it all together.
Strain the liquid into a bowl and add the solids to your blender.
Blend, slowly adding back in your liquid until the soup has thickened.
Pass the soup through a sieve to remove seeds and bits of skin.
You should have a nice smooth soup now, that you can put back on the heat to simmer until ready to eat or bag up and freeze for winter.

Tomato update

Not all has gone to plan this year.. The greenhouse is full of plants but there is no sun so it has been very slow ripening off the fruit. i still have some variety that have not ripened enough to taste yet. All the cherry tomatoes have been a bit insipid again lack of sun hitting  the sugar content i think.
My idea to write tasting notes of some of the many variety's has therefore been thwarted.

I shall do my best to give you some of the few highlights so far.

The dark fruit has been a real success, Black Sea Man and Carbon are very similar stating, with the former fruiting better and having stronger plants.

 

Of the 3 Brandywine verity's i planted the ones marked heirloom Brandywine have far out performed the OVT and Suddeth strain plants. Its had huge amounts of large fruit and we really have had quite a lot of trouble telling taste wise a difference between the 3. Though not very pretty i have had enough from these to make 2 batches of single variety tomato chutney so far.

All the yellow fruit have been rather acidic. and of all the cherrys so far the most prolific are the tiny Matts wild cherry. These are also the sweetest tomato ive tasted this year.

 

Finally for sheer size i must mention the Dutchman hes a bit watery and pappy tasting, but the fruit and truely massive much bigger than anything else this year and great for slicing.

I'll shall have more to report soon i hope its been 2 days of sun!!

But rain again tomorrow.
*fingers crossed the blight keeps way*

Yorkshire Pudding

 

It really is that simple, just one of those things people percieve to be difficult therefore make it too complicated.

Flour, eggs, milk, all in equal volumes not weights.Simple seeee??

Ok little bit more to it, but basically that will work every time.

I water down my milk just a little and i use a mix of 2 parts regular flour and one part corn flour for extra crispyness.

BUT NO raising agent... 

other that that....

Mix the eggs into the flour,  then half the milk, then the other half, dont over mix leave it a bit lumpy then chill.

Remember to heat your tray up really hot, then add a little oil to each compartment and let that just begin to smoke, turn the oven down to medium high, bring the chilled mixture out of the fridge give it another good stir, then pour into the try.. 

About 20 mins later, out of the oven will come perfect yorkshire puddings to have with you Sunday roast.