Serves 6
2 Tbsp olive oil
2 large onions, finely diced
6 cloves garlic
2 tsp tomato paste
18-20 nice ripe tomatoes, skinned and diced
1 tin (400g) chopped tomatoes
2 tsp chopped thyme leaves
salt and pepper
600-800ml chicken stock
150g creme fraiche
150g basil pesto croutons
Heat olive oil, add onions and garlic and saute until transparent.
Add fresh tomatoes and tomato paste, and cook for 2 minutes to caramelise.
Add tinned tomatoes, chicken stock and simmer for 15 minutes.
Puree in a blender or leave chunky.
When serving, swirl in basil pesto and add a crouton with creme fraiche.
• Requested by Tricia Weir of Dunedin Recipe supplied by The Customhouse in Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
