• p78


    12 vine plum tomatoes, ripe

    1 onion, cut into 1cm dice

    2 garlic cloves, crushed and salted

    8 white peppercorns

    500ml of tomato juice

    1 sprig of thyme

    1 bay leaf

    1 sprig of rosemary

    20g of fresh coriander

    100g of butter

    20g of tomato paste

    100ml of cream



    olive oil


    Smoke the tomatoes in a smoker with 1 tablespoon of smoking chips. If you do not have a smoker, place the tomatoes in a metal colander over a metal bowl and place the smoking chips at the bottom. Light the chips and cover the bowl with foil

    Leave to smoke for 1-2 hours until the tomatoes have a good amount of flavour from the smoke and are slightly smoky in colour

    Add the butter to a hot saucepan with the diced onion, then season and add the peppercorns, thyme, bay and rosemary

    Cook the onions until soft and golden, then add the crushed garlic and stir to cook out for 1-2 minutes. Add the tomato paste and stir until caramelised. Stir in the smoked tomatoes and tomato juice and allow to simmer for 25 minutes

    Stir through the cream, simmer for a further 5 minutes, then remove from the heat and transfer to a blender. Blitz until very smooth, season to taste and pass through a fine chinois, then divide onto plates while still hot

    Drizzle liberally with good quality olive oil and garnish with the coriander. Serve immediately