Dalmatinska juha od rajčica/Dalmatian home grown tomato soup

Please, scroll down for recipe in English

Prije nekoliko dana, M. i ja smo bili na farmi rajčica mog rođaka, pravim domaćim uzgojenim na suncu. Samo nas dvoje, rođakova obitelj, priroda i rajčice! 

Obožavam šljivarice, nekako su mi najdraže za umake, a najviše se koriste u talijanskoj kuhinji za spremanje umaka i općenito za pizza umak. Imam svoj recept za domaći pizza umak kojeg uvijek imam u zalihama i kada radim pizzu nikada ne koristim ketchup (u slijedećem postu ću vam odati svoj tajni recept za Pizza umak).

Volim domaću juhicu od rajčica i moram priznat da je ovo najbolja juha koju sam probala, a sve zahvaljujući mojoj prijateljici I. i njenoj mami. Kako sam nedavno kod nje probala tu juhicu, ovog puta na trajektu dok smo odlazili za Trogir s Malog Drvenika (opet!), pitala sam ju za recept. Jedino što sam izmijenila jest to da sam dodala origano te sam umijesto kupovnog umaka od rajčica (iz tetrapaka) skuhala svoj domaći umak, tj. bazu umaka od rajčica koju zaista možete upotrijebiti za sve, a ako nakuhate veće količine, slobodno ga možete uliti u staklene boce i zamrznuti.

Vjerujte, ova domaća Dalmatinska juhica neće vas razočarati, baš naprotiv :)

Dalmatinska juha od rajčica

(za dvije osobe)

      Potrebni sastojci:

       Za umak (bazni):

·         1 kg svježih rajčica (ja sam koristila šljivarice)

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·         250 ml obične vode, hladne

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      Za juhu:

·         500 ml obične vode, hladne

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·         2 žlice maslinovog ulja, domaćeg

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·         1 manji crveni luk, očišćen, ali ne i narezan

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·         1 režanj češnjaka, očišćen, ali ne i narezan

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·         1 list lovora

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·         1 žličica šećera

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·         1 žličica svježe mljevenog crnog papra

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·         prstohvat-dva morske soli

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·         listići svježeg origana, radi okusa (ako želite)

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·         svježi peršin za dekoraciju

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      Priprema:

·         Rajčice operite pod mlazom hladne vode, narežite ih na četvrtine, a potom ih stavite u jedan veći lonac. Prelijte ih s vodom pa uz stalno miješanje pazeći da na dnu ne zagore, kuhajte oko 30 minuta (ovisno o tvrdoći rajčice) ili dok se ne pretvore u kašu i raskuhaju. Rajčice nije potrebno guliti. Iako vam se učini malo, nemojte dodavati još vode jer će rajčice tijekom kuhanja pustiti svoju vodu.

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·         Kuhane rajčice pomoću cjediljke ocijedite dobro pritiskajući kako bi sav umak izašao van. Sačuvajte umak.

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·         U manjem loncu pomiješajte dobiveni umak od rajčica s vodom, cijelim lukom i režnjom češnjaka, začinima, maslinovim uljem. Kuhajte oko 20 minuta ili dok se juhica fino ne zgusne, a luk i češnjak budu skuhani. Juhu možete od začina i dodataka ocijediti, ali ja ju nisam cijedila.  Prije nego juhicu skinete s vatre provjerite okus pa dodajte još šećera, soli, papra po ukusu. Ako vams e učini gustom, slobodno dodajte još malo vode pa prokuhajte.

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·         Juhu podijelite u dvije zdjele pa servirajte dok je još vruća. Možete ju posuti s svježim listićima peršina.

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English version

A few days ago, M. & I were picking sun grown tomatoes on my cousin's tomato farm. It was an experience to remember! Nature, plums, my cousine's family and two of us! I especially love the plum tomatoes, so every year I picked a ton! Plum tomatoes are often used in Italian cousine for Pizza sauce (in the next post I will give you my secret recipe for Pizza sauce 'cause I never use ketchup when making pizza, stay tuned).

This year my friend's mom gave me a recipe for tomato soup, but instead of using factory packed tomato sauce, I made my own tomato sauce for the base and then cooked the most famous and beautiful soup I've tried in my life.  I. & T. thank you for the recipe :)

So, I cooked tomato sauce for the base. You can cook it in enormal quantity and freeze it for later, like I do every year. You can use it for pizza sauce, for any sauce as a matter a fact, or to make a Tomato soup. I hope you'll enjoy :)

Dalmatian home grown tomato soup

(serves 2)

      You need:

       For the base:

·         2 pounds (1 kg) fresh tomatoes, home grown (I used plum tomatoes)

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·         250 ml plain water

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      For the Tomato soup:

·         500 ml plain water

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·         2 tbsp olive oil, domestic or extra virgin

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·         1 small red onion, peeled

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·         1 garlic clove, peeled

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·         1 bay leaf

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·         1 tsp granulated sugar

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·         1 tsp freshly ground black pepper

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·         pinch (or two) of salt

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·         fresh oregano, optional (to taste)

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·         fresh parsley

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      Steps:

·         Wash, slice into quaters and put tomatoes into a large pot. Pour over cold water and cook constantly stirring for 30 minutes, or until turn into mush.  Do not add more water. You need to be careful not to burn tomatoes while cooking (later, it will be easier 'couse they will made their own juice).

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·         Strain cooked tomatoes trough strainer, pressing hard until all the sauce is out. Save the sauce. You can use it for the soup or you can freeze it in a glass bottles for later.

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·         In a small pot, combine tomato sauce with more water, olive oil, oregano, bay leaf, sugar, salt, pepper, whole onion and garlic. Cook for more 20 mins or until creamy.

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·         Serve sprinkled with fresh parsley. Serve while it is stil worm.

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P.S. For the measurements check out the kitchen chart!

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