1.8kg/4lb tomatoes, halved
1tsp dried oregano
Sprinkling of caster sugar
4 bay leaves
3 red onions, finely sliced
½ red chilli, finely sliced
2 red peppers, halved, deseeded and finely chopped
5 sprigs of thyme, leaves only
½ tsp fennel seeds
½ tsp coriander seeds
2TBS tomato puree
1L/1 ¾ pts chicken stock
Oregano leaves for garnish
2tsp cumin seeds
30g/1oz coriander seeds
55g/2oz sesame seeds
55g/2oz skinned hazelnuts
¼ tsp dried mint
½ tsp Maldon Sea Salt
¼ tsp black pepper
- Preheat oven to 160c/320f/GM3/Aga baking oven.
- Dukkah – Put the seeds in one pan and the hazelnuts in another. Keep moving the pans over a medium heat until the seeds and nuts are gently popping and golden.
- Grind in a spice grinder, pestle and mortar or magimix. Do not over grind as the nuts will go greasy and oily.
- Add the mint, salt and pepper. Set aside to cool completely and then put into a glass kilner jar or clean jam jar.
- Soup – Place the tomatoes cut side up on a baking sheet, drizzle with some olive oil, sprinkle with dried oregano, sugar and seasoning and slot the bay leaves in and around. Roast in the oven for 30-45mins or until very soft and slightly wrinkled.
- Heat the butter and 2TBS olive oil in a large saucepan, add the onions, chilli, chopped peppers, thyme leaves, fennel seeds and coriander seeds, cover and stir occasionally for about 15mins or until very soft.
- Discard the bay leaves and add the tomatoes, 2TBS tomato puree and the stock to the saucepan. Bring to the boil and simmer for 20mins. Allow to cool slightly.
- Liquidize the soup until smooth, add water if you’d like a thinner soup. Pour into bowls, drizzle with some extra virgin olive oil or a flavoured oil of your choice, sprinkle with some dukkah, garnish with the oregano leaves and serve.
Think Ahead & Helpful Hints
- The soup freezes really well.
- Magimix some chorizo to a mince and fry off in a hot dry pan, add in place of the dukkah. Oil isn’t needed when frying off the chorizo as there is enough fat already in the meat.
- Stir some wild garlic pesto or basil pesto through the soup.
- Sugar brings out the natural sweetness of tomatoes.
- Dukkah is a Middle Eastern toasted spice mix, originating in Egypt.
- It is traditionally eaten on bread that has been dipped in oil.
- It’s just a great seasoning and beautiful with fish or chicken.
- Stored in a jar, the dukkah will keep for up to 2 weeks.