Whilst the courgette production is beginning to slow down with the weather turning autumnal, we still have a lot in the fridge. The tomatoes are also just beginning to be less productive, even so we are getting several kilos per week from the greenhouse and polytunnel.
So it was with pleasure we found this simple recipe which uses both courgettes and tomatoes.
- 1kg tomatoes (all sorts);
- 1kg courgettes;
- 2 onions;
- Oil for cooking;
- 0.5 tsp turmeric;
- 1.5ltr stock (chicken or vegetable)
- Heat the oil in a pan, add the onions and chopped courgettes and fry gently for about five minutes.
- Add the chopped tomatoes (no need to skin), turmeric and stock and simmer for about 30 minutes.
This makes a bright soup, enough for six to eight people. The flavour depends upon which tomatoes you use, if you put in a good share of cherry tomatoes, the soup is “crisper” than if you use all blander tomatoes.
We find this is a good recipe to use a mixture of cherry tomatoes and Italian cooking tomatoes such as Roma and Cuore di Bue which have a high percentage of flesh but not much juice.