THE GINGER-STUNG TOMATO
(Our Play on Spiced Tomato Soup / Pappa al Pomodoro Edit)
Ingredients: 800g Canned plum tomatoes, 100ml Chicken or Veg stock, 2 Red onions (pureed), 20g Fresh ginger (grated), 1 tsp Turmeric, 1 tsp Chili flakes, 1 tsp Sugar...
Ingredients
- 800g Canned plum tomatoes
- 100ml Chicken or Veg stock
- 2 Red onions (pureed)
- 20g Fresh ginger (grated)
- 1 tsp Turmeric
- 1 tsp Chili flakes
- 1 tsp Sugar
Cooking Method
- The Architect Fry the onion puree in oil for 10 minutes until it is a dark, sweet jam.
- The Bloom Add the ginger, turmeric, and chili with a 30ml splash of stock to form an aromatic fire-paste.
- The Swell Pour in the tomatoes and remaining stock; simmer for 10 minutes then blend until silky.
- The Marriage Fold in chunks of stale bread; simmer for 2 minutes until it thickens into a velvet silk.
- The Final Flourish Top with raw fresh basil and a drizzle of extra virgin olive oil.