(a Sarah Raven recipe, passed on by Susie)

Good for all those extra tomatoes, especially if you’ve been growing your own.  

Serves eight:

  • 1.5kg ripe tomatoes
  • 2 large onions, quartered
  • Generous drizzle of olive oil, Salt and ground black pepper
  • 3 garlic cloves , crushed
  • 2 teasp grated ginger
  • ½ small red chilli , chopped
  • Bunch of Coriander, leaves and stems chopped
  • 300ml tomato juice (I didn’t use this as I didn’t have any, water as liquid replacement works well as the soup is very rich anyway.
  • 2 x 400g tins coconut milk (I used less as this is very rich)
  • 1 rounded tbsp. soft brown sugar
  • 2 tbsp Thai fish sauce
  1. Roast the tomatoes (skin on) and onions with seasoning and oil for 40 mins or so until slightly browned on the edges. Oven 180C / Gas Mark 4.
  2. Gently fry the garlic,ginger,chilli and coriander – 3 mins
  3. Add tomato juice or water and coconut milk
  4. Add tomatoes, onions,sugar,fish sauce and seasoning. Cover and gently simmer 10 mins
  5. Blend.
  6. Serve with fresh Coriander.

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