We have so many tomatoes at the moment that I made roasted tomato soup last weekend. I put an assortment of tomatoes in a roasting pan and poured over some olive oil and roasted at a relatively high temperature until they were charred.
As I actually managed to grow celery and carrots this year I chopped some up with some of the onions I had harvested earlier in the summer and gently fried them in olive oil
When the vegetables had softened and the tomatoes were roasted I tipped the whole lot in the liquidiser and whizzed it until it was pretty smooth. I didn’t skin the tomatoes or remove their seeds so it wasn’t completely smooth – it had a rustic texture (!). You could perhaps sieve it, but I think life is too short for that. I ate it with some bread and cheese – perfect now the weather is getting a little cold for salads at lunch time.
I am going to cook a massive batch of onion, carrot and celery up this weekend and then freeze it in small batches. I will then always have an aromatic base for soups through the winter.