I started the soup with about 9 medium-sized tomatoes.
|Nine tomatoes and a red bell pepper|
|Washing the fruit|
Once the water is boiling, place a few tomatoes in at a time, for a few seconds. Remove from the boiling water and place in the ice bath. The peels will come off quite easily, and the tomatoes should not be cooked, so you shouldn't lose any juice.
|Peeling the tomatoes|
After the tomatoes were peeled, I started a pan on medium heat with olive oil, added one-half white onion, and let the onion cook a few minutes while I cut the tomatoes up (try not to lose the juice!). Once the tomatoes were cut into more manageable (and cookable) chunks, I added them to the pan.
|Tomatoes and onions cooking down|
While the tomatoes cook, you should slowly mash them up, to aid in their cooking down. Once they have cooked into something of a sauce, add 1/2 of a red bell pepper (chopped fine), vegetable broth (I added about 2 cups), garlic, salt (if your broth is unsalted or homemade and not overly salty), pepper, a dash of cayenne, 2 teaspoons tamari (surprise!), and a few sprigs of fresh parsley, torn up.
I let it cook approximately 20 minutes on low heat (add more broth if it starts to evaporate away)...while I made a (healthy! ha!) grilled cheese sandwich.
|Final product...all garnished and stuff|