Fabulous Tomatoes, Two more ways

Two more ways of using my Fabulous Tomatoes. I have to get out to Riverhead again, to get more  before the season is finished.
Pasta Sauce for dinner and Roasted Tomato Soup for the freezer
This pasta sauce was so good, I defy any Italian to tell me that it isn't as good as anything they make!
I am going to make it again today.

For 2 people

6 med tomatoes, core removed and roughly chopped
2 tablespoons of Olive oil
1 med onion sliced
1 clove garlic fine dice
2 anchovies
Sea salt and Freshly ground black pepper
1/2 carrot cut into small dice
1/2 red pepper cut same size
1 stalk celery cut into small dice as well
1 chili finely diced
2 teaspoons dried oregano


200 gms spaghettini cooked till al dente
Grated Parmesan Cheese

Fine dice the vege just like below

Place oil in med heat pan
Add onions and cook gently till translucent
Season with S & P
Add garlic and anchovies
Throw in carrots. red pepper and celery
Cook gently till the vegetables are almost tender
Don't brown we are not caramelizing these vege.
Add chili, oregano and tomatoes

Cook another 10 minutes this will give you a lovely rich thick sauce.
Check seasoning and adjust if necessary

Meanwhile cook pasta
Drain and add to sauce

Serve liberally topped with Parmesan cheese

Perhaps a little basil torn over the top, if you have any.


Roasted Tomato Soup
So for the soup... this made about 1.5 litres of soup
It is so beautifully rich, in fact, I think it is going to need a little cream when I serve it
Very intense flavour.
To get this extra flavour I decided to roast the tomatoes
Heat oven to 200C
1 tablespoon olive oil
1 large onion sliced
Slosh balsamic vinegar
Sea salt and freshly ground black pepper
1.5 kgs tomatoes cut in half horizontally
2 tablespoons Extra virgin Olive oil
Sea salt 
Good pinch of red chili flakes 

1 litre Water

Oil a baking sheet
Place tomatoes face down on the sheet
Season with some salt and pepper
Roast about 15 minutes
Turn over season with a bit more salt and the chili flakes
Cook another 20 minutes

Meanwhile place onions into pot with olive oil
Season with salt and pepper
Cook till tender about 10 minutes
Add balsamic and cook another 10 minutes

When the tomatoes are done add to onions
Make sure you get all of the juices off the baking sheet
Add water you may need more the vege need to be well covered
Bubble away for about 20 minutes
Cook a little and put through a food mill if you have one
If not just pop into blender.
Check your seasoning and adjust if necessary
Cool and in my case into plastic containers for the freezer

Or eat right away. As I mentioned above some cream drizzled through will just add the finishing touch.