Back in the day, grocery shops were proud to sell “Blackpool Tomatoes” and “Fylde Tomatoes”.
Fylde tomatoes are not an urban myth. Miles of market gardens grow rosy red, tasty beauties on the rich soils of the Fylde. They’re still going strong.
I’ve grown an assortment of Fylde tomatoes this year. Well, they were grown on the Fylde, but not in that rich, peaty soil that makes them so special. They’ve been exceptional. A bumper crop, oozing a wonderful, earthy, tomatoey smell that you don’t ever get from a packet of shop-bought.
Plum tomatoes
It’s been a tidy-the-garden-day and the last of those summery tomatoes have been plucked from their wizened stems for a final batch of homemade tomato soup. A little bit of summer now captured in the freezer.
Roast in oven with garlic
Grill until skin blackens
Very easy recipe for tomato and red pepper soup
Roast tomatoes in oven with garlic, fresh thyme, fresh basil, drizzled with olive oil
Grill peppers, turning until skin blackens
Pop peppers in bowl covered with clingfilm: leave to cool
Peppers in bowl covered with clingfilm
Remove skin and seeds from peppers (a bit messy) – make sure to keep the juices
Whizz tomatoes and peppers in a whizzing machine
Push through sieve to remove tomato pips/skin
Hey presto!
Tomato and red pepper soup
(Beats the tinned stuff any day!)
mybpool 