TOMATO & BALSAMIC
A buono, rustic and zingy pomodoro tomato and balsamic soup that you wouldn’t believe is low fat. Made with roast garlic, fennel, clouds of dancing Starlings at sunset and a splash of watching the surf crash on black volcanic beaches.
Ingredients: Vegetable Stock (contains Celery), Plum Tomatoes (13%), Tomato Puree (9%), Onion, Carrot, Single Cream (contains Milk)(4.5%), Tomato, Celery, Potato, Balsamic Vinegar of Modena (1.5%), Sugar, Lemon Juice, Parsley, Salt, Extra Virgin Olive Oil, Garlic Puree, Basil, Cornflour, Roast Garlic, Rosemary, Fennel. Vegetable stock contains Water, Concentrated Vegetable Juices (Onion, Carrot, Leek, Celery, Garlic), Sugar, Salt, Corn Starch, Sunflower Oil, Spice Oils. Balsamic Vinegar contains Wine Vinegar, Grape Must. Roast Garlic contains Garlic, Rapeseed Oil.
Contains Celery and Milk. May contain Nuts, Peanuts and Sesame Seeds. Suitable for Vegetarians. Gluten Free. 1 of your 5 a day, per half pot.
|Typical values as sold||Per 100g||Per half pot
|%RI||RI for an
|of which saturates||0.5g||1.5g||3.0%||20g|
|of which sugars||0.9g||2.7g||6.0%||90g|
Known around the world for a number of reasons, Sicily is a beautiful island in the Mediterranean that boasts a deep and varied history.
The Sicilian lifestyle is seen as being somewhat different to that of mainland Italy, this is due to its geographical position and its flurry of occupying powers over the centuries, all of whom contributed in creating a culture of deeply bonded family and always looking for a reason to throw lavish parties.
Culture in Sicily is a mixture of all of the different cultures that have stepped onto its shores; there are some of the best preserved Greek ruins such as Agrigento’s Valle dei Templi, the Arabic irrigation qanats still running under Palermo and the French Castle at Erice.
With Mount Etna in the East and Lo Zingaro Nature Reserve in the West, it truly is a picturesque, ancient place to enjoy some soup.
We sourced some of the best Italian tomatoes we could find, we really wanted it to be that authentic. Right down to the tomatoes.
Fennel is a large part of Sicilian cooking, it grows all around the Mediterranean coastal areas, so we knew we needed some of that. Roasted garlic, obviously, and some herbs like rosemary and parsley give the soup a real depth.
The vegetables that we put in such as the carrot and celery were suggested to us by Italian chefs and friends. The final touch of balsamic vinegar was to give a light tartness to the whole dish. The whole thing works together and we're really proud of it.
In Ancient Greece, it was known as “marathon”. This lent it’s name to the area that we know as Marathon, which means “field of fennel”. The name we call it today is from the Roman word for hay.
Indigenous to the shores of the Mediterranean, this sweet vegetable with its distinctive aniseed flavour has become a mainstay in Sicilian cooking. Featuring in dishes such as, what some describe as the national dish, pasta with fennel and sardines; as well as our very own Sicilian Tomato & Balsamic SkinnyLicious soup.
We wanted it to taste like taking a seat in the Palazzo Adriano and watching scooters fly past. We wanted to transport you to Sicily with our authentic flavours.
We thought, briefly, about what would pair best with our succulent pomodoro tomatoes. There was only one solution, so we infused our soup with a splash of balsamic vinegar, and that’s amore.
But, before you take your first spoonful, read the fascinating history of this illustrious condiment.