Ingredients
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1⅔ lb/750 g large ripe Tomatoes
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18 oz/500 g Tomatoes
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3 to 4 tbsp Olive Oil
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1 clove of Garlic
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Sea Salt
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½ cup/100 g Tapioca
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1 Green Onion
Directions
If you feel a cold coming on, a classic tourin à l’ail is very much called for. Quite simply a garlic soup with tapioca or vermicelli noodles, some variations call for as many as twenty cloves of garlic, while others opt for onions. When tomatoes are in their prime season, this version makes their sweet acidity sing, capturing sunshine in a bowl.
Steps
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1
Done
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Blend the large tomatoes in a food processor until smooth. Line a sieve with two layers of muslin or a clean tea towel and place the sieve over a large bowl. Pour half the tomato purée into the lined sieve. Gather the ends of the fabric and squeeze out all the juice. Scrape out and discard the pulp and repeat with the rest of the tomato purée. Set aside. |
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2
Done
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Preheat the oven to 250°F. Halve any cherry tomatoes and slice or quarter the larger ones. Place in a bowl and toss in 2 tbsp of the oil and the garlic, and sprinkle with sea salt. Arrange the tomato pieces on a baking sheet and bake for 1 hour. |
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3
Done
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Meanwhile, bring a pot of water to a boil and cook the tapioca until tender. |
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4
Done
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Divide the tomato juice, tapioca, and roasted tomatoes between serving bowls. Sprinkle the green onion over the top and drizzle with the remaining oil to serve. |
