Tomato Soup 2.0

Photo by James Ransom Makes One 2-layer cake Author Notes This was my grandmother Ruthie’s recipe, a technique that Irish immigrants apparently relied on when short on money and fresh ingredients. It tastes nothing like tomato soup, I assure you; but rather like a nice spice cake, spotted with raisins, best with a cream cheese…

Ingredients:1 28-ounce can Italian-seasoned diced tomatoes1 26-ounce can tomato soup, undiluted1 32-ounce container chicken broth1/2 teaspoon freshly ground pepperOptional toppings: sour cream; chopped fresh parsley, basil, chives, or rosemary; croutons; freshly grated Parmesan cheese; grated lemon rind

Ingredients:4 tomatoes3/4 tablespoon olive oil1 tablespoon sherry vinegar1 1/2 tablespoons Dijon mustardHandful chopped parsleyGenerous handful cubed, pan-fried pancetta

This image courtesy of Joseph DeLeo NotesDeep-fried tofu (sometimes labeled fried tofu) is available in Japanese markets; it comes in two styles: thick cakes and thin sheets. You want the thick cake (called atsu-age or nama-age in Japanese), usually sold in a 12-ounce brick in the refrigerated section. Many Japanese chefs prepare the tofu by…

Ingredients2 tbsp olive oil½ onion, finely chopped1 small carrot, finely chopped1 celery stick, finely chopped100ml passata400g can peeled tomatoes or 4 large ripe tomatoes½ vegetable or chicken stock melt or cube2 tbsp cream (optional)100g orzo or soup pasta, cooked until al denteshaved parmesan, chopped basil or pesto, and breadsticks, to serveMethodSTEP 1Heat the oil in…

IngredientsFor the cheese and Marmite twists50g Red Leicester or cheddar1 ready-to-use sheet puff pastry2 tsp Marmite (if you don’t like Marmite use a little mustard instead)For the soup1 large onion2 tbsp olive oil8 large tomatoes400ml vegetable stock4 tbsp tomato ketchup½ tsp dried oregano300ml double creamMethodSTEP 1Heat oven to 200C/180C fan/ gas 6. Finely grate the…