Tomatoes (red and ripe) - 1 kg
Carrot (small) - 1
Bay leaf - 1
Peppercorns - 4
Stalk celery - 1
Cream - 4 tbs.
Sugar - 3 tsp.
Bread slices (old) - 4 Oil - 1 cup
Salt - 1 1/2tsp.
Pepper - 1/2 tsp. Water - 3 cups.
Method
Wash tomatoes well. Cut into quarters. Chop
carrot and celery.
Cook tomatoes in water for 20 minutes uncovered
on high flame. Add carrot, celery, bay leaf and peppercorns. Cook for 10
more minutes. Remove from flame.
Pass mixture through a sieve. Press down with a
spoon so that all the puree passes through the sieve.
Cut bread slices into 1 cm. cubes. Heat oil in a
kadai and fry bread cubes for 3 minutes until golden brown. Remove and keep
aside for garnish.
Place tomato puree in a saucepan. Add sugar and
salt and bring to a boil. Remove. Garnish with cream and bread croutons.
Tomatoes (red and ripe) - 1 kg
