members recipes

Ingredients
[b]Base[/b]

1/2 bottle red wine (sweet with spice notes)
10 large tomatoes
10 basil leaves
2 large sweet red peppers
1 tomato vine

[b]Soup[/b]

10 large tomatoes
20 piccolo tomatoes
2 tbsp white wine vinegar
(or 20 cherry tomatoes and 2 1/2 tbsp white wine vinegar)
1l water
1 tomato vine
2 tbsp groundnut oil
1/2 basil plant

[b]Finish[/b]

Maldon Salt
2 slices Pancetta

Method
I made a pasta sauce yesterday and had some spare, so I used it to make this delicious, rustic soup.

Feel free to add more pancetta, though I felt the small amount was great for imparting flavour to the dish without being dominant. This is, after all, a tomato soup (and one you'd expect to find in a typical, idyllic country setting).

Serve, if you like, with crusty bread rolls topped with melted cheese.

Remove the stalks from the tomatoes
Deseed and dice the peppers
Place the ingredients in a pressure cooker
Bring up to pressure, then simmer for 20 minutes
Remove the vines and tomato skins (beware of heat)
Pulse the cooked ingredients in a blender several times
Blitz for 20 seconds, to obtain a chunky sauce

Set 1/4 of the sauce aside. This is the soup base.
Use the other 3/4s as a pasta sauce (egg fusilli, chicken stuffed with mozzerella and tomato, wrapped in pancetta)

Place the soup ingredients in the pressure cooker, along with the base
Bring to pressure
Simmer for 30 minutes
Microwave the pancetta for 2 minutes, and leave to crisp up.
Remove the vines from the soup
Blitz for 1-2 minutes until smooth and thick
Pour into bowls
Season
Crumble the pancetta on top