Tomato broth with vermicelli noodles and parmesan crisp

Name: Tomato broth with vermicelli noodles and parmesan crisp
Total time: 16200 s
Yield: 4-6 servings
Cuisine: South African
Ingredients: 2.5 kg tomatoes; 4 onions, peeled; 4 celery sticks; 4 garlic cloves; Cold water; 120 g tomato paste; 60 g parmesan cheese; 150 g vermicelli noodles; Boiling water; TT salt; TT pepper; Fresh basil; Assorted small tomatoes

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

#kickstart 2021! This has such subtle flavours 🍅 I really enjoy a broth on a rainy summer's day! ☀️

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

#kickstart 2021! This has such subtle flavours 🍅 I really enjoy a broth on a rainy summer's day! ☀️

Saved

Ingredients

4 hr 30 min

4-6 servings

Tomato broth
2.5 kgtomatoes
4onions, peeled
4celery sticks
4garlic cloves
Cold water
120 gtomato paste
Parmesan crisp
60 gparmesan cheese
Vermicelli noodles
150 gvermicelli noodles
Boiling water
Garnish and seasoning
TT salt
TT pepper
Fresh basil
Assorted small tomatoes

Saved

Steps

4 hr 30 min

1

Cut the tomatoes, onions and celery into large pieces. Add to a large pot.
2

Peel and crush the garlic cloves. Add enough cold water to just cover the vegetables.
3

Bring to a boil and lower to a gentle simmer with the lid askew for 2 hours to 4 hours.
4

Add the tomato paste and gently stir. Simmer for 5 minutes.
5

Remove from heat and strain mixture through a cloth. I blended the leftover pulp and froze it for flavouring stews in the winter.
6

Parmesan crisp: Preheat oven to 160°C. Grate parmesan cheese. Shape into any shape you desire on a baking sheet. Bake for 10-15 minutes or until golden.
7

Vermicelli noodles: Add Vermicelli noodles to a bowl. Pour boiling water over noodles until completely covered. Leave 3-5 minutes. Drain water. Serve with tomato broth and parmesan crisp. Season with salt and pepper. Garnish with cut assorted tomatoes fresh basil. (You can cook it with the broth if it is still boiling hot)