Recipe: Essence of tomato
Celebrity chef Brian Turner shows some simple ways to spice up meals with some of his terrific Tabasco recipes.
What you'll need
3 tbsp sunflower oil
1 onion peeled and roughly chopped
900g ripe tomatoes
2 red peppers, seeded and in chunks
850ml chicken or vegetable stock
Salt and freshly ground white pepper
Around 10 drops Tabasco Pepper Sauce
2 red chillies, sliced across for decoration
Heat oil in a pan and fry onion over gentle heat to soften, but not brown. Add tomatoes and pepper and continue cooking gently to soften these as well. Pour over stock and bring to bubbling. Turn down to simmer for 20 minutes with the lid on — or until all vegetables are soft.
Place a nylon sieve over a large bowl and carefully spoon vegetables into the sieve. Shake them a little, then leave for the essence to drain through. Do not push the vegetables through the sieve or the soup will become cloudy.
Season with salt and freshly ground white pepper. Shake in Tabasco. Bring back to bubbling to reduce by a quarter. Serve in soup bowls decorated with slices of red chilli.