Smoky Bacon and Tomato SoupDecember 10th, 2006
Put around 1kg of skinned and quartered fresh tomatoes into a roasting tray, season well and roast for 30 minutes at 200c (to skin the tomatoes simply pour over boiling water and leave for a minute before peeling).
Next, sauté 6 chopped smoky bacon rashers and when the fat is released add 3 chopped garlic cloves and sauté for a few minutes longer. Add the tomatoes along with ½ litre of vegetable stock. Bring to a simmer then puree, sieve and serve.