fresh tomatoes, peeled
water or vegetable broth
minced garlic
tarragon, chopped
dill weed
smoked paprika
cayenne pepper
salt and pepper, to taste
butter, to serve
reduced cream, to serve
Cook the tomatoes until tender and falling apart. Blend until mostly smooth. Add water or broth to thin out consistency and blend. Strain mixture. Season with herbs and spices.
To serve, bring required amount of broth to a boil and add in ingredients (blanched yellow beans and baby carrots, cherry tomatoes, cod pieces). Finish with a little reduced cream and a dab of butter.
The tomato broth should be slightly over seasoned, because adding the cream will mellow it out. The cream is optional but adds richness.
For this recipe I used small (plum or roma sized) fresh local orange tomatoes. They peeled easily and did not need to be blanched in order to peel them.
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