450g/1lb (approx 3) Bramley apples, peeled, cored and sliced
75ml/3floz extra virgin olive oil
2 cloves garlic, peeled
900g/2lb ripe vine tomatoes, halved
Salt and freshly ground black pepper
1 tbsp tomato purée
2 tsp caster sugar
Handful of fresh basil leaves
- Place the Bramley apples, tomatoes, garlic, oil in a large pan and season well.
- Cover with a tight fitting lid then bring to the boil over a medium heat.
- Simmer for 15-20 minutes, or until the apples, tomatoes and garlic have completely broken up.
- Transfer to a blender, add the remaining ingredients and whizz until the soup is smooth. Finally, adjust the seasoning according to taste and gently reheat before serving in bowls with crusty bread.
- Cook’s Tip
Bramleys freeze wonderfully. Peel, slice and soak in water with lemon juice for 15 minutes. Pat dry, spread on a tray and freeze, before packing into bags for your freezer