- 2 onions, peeled and chopped
- 1 carrot, peeled and diced finely
- 1 clove garlic, peeled and crushed
- 1 stick celery, finely chopped
- 2 tbsp olive oil
- 450g/1lb fresh ripe tomatoes, halved
- 1 litre/1¾ pints vegetable stock
- 1 tsp sugar
- salt and freshly ground black pepper
- handful fresh basil, shredded (optional)
Preparation method
- In a large saucepan heat oil and onion, add carrots and celery and garlic. Cover and cook gently for 10 minutes until soft.
- Sugar, salt, pepper and add tomatoes. Stir and cook for another 5 minutes.
- Add stock, bring to boil and simmer for 10 minutes. Liquidise until smooth. If using basil, stir in the end.
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