Recipes

Cooking tomatoes

• Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low.
• Add bay leaves and sauté for a few seconds. Add chopped onions and garlic. Stir and sauté until onions soften for about 3 to 4 minutes.
• Add chopped tomatoes and salt. Mix well.
• Cover pan and simmer on a low to medium-low heat until tomatoes soften or for about 8 to 10 minutes.
• There is no need to add water. But do keep an eye when the tomatoes are simmering. If the liquids dry up then add a splash of water and continue cooking.
• After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.

Blending and straining

• Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You can also use an immersion blender.
• Blend to a smooth consistency.
• You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.
• If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds.

Simmering further

• Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.
• Simmer on a low heat until the soup becomes hot but not boiling.
• Season with freshly crushed black pepper and stir.
• Turn off the heat and stir in, 1 to 2 tablespoons of heavy cream, depending on desired richness.
• Mix well, taste, and add more salt and pepper if needed.

credit to @vegrecipesofindia