I love beef tomatoes for making tomato soup. My mother-in-law grows them in her garden and we normally get some whenever she gets a good harvest. Roasted tomatoes make the soup lovely and sweet.
600 gm beef tomatoes
2 cloves garlic
1 onion (peeled and finely chopped)
1 bramley apple (peeled, cored and finely chopped)
1 stalk celery (finely chopped)
2 medium carrot (peeled and finely chopped)
1 litre of chicken stock (or 1 chicken stock cube dissolved in hot boiling water)
1 tsp mixed dried herb
a few sprigs of fresh rosemary (finely chopped)
1 tbsp butter
salt and pepper to taste
Heat the oven to Gas Mark 5. Snip a cross into each tomato. Place the tomatoes and garlic in a single layer in a roasting tray. Roast the tomatoes for 20 minutes. When done, peel the tomato skins and chop the tomato flesh roughly.
Heat the butter in a deep saucepan. Sweat the chopped onion, apple, celery and carrots gently occasionally stirring until soft. Then add the chopped tomatoes, peeled garlic and the herbs. Add the chicken stock and cover and let simmer gently for 15 minutes. Season and taste.
Blitz the soup using a stand mixer. You can serve it as is or if you prefer a smoother soup, run it through a fine sieve.