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Ingredients
Method
- 2kg mixed ripe tomatoes, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 handful of basil leaves
- 1 tbsp tomato puree
- 4 tbsp olive oil
- 1 litre hot veg stock
- Salt and pepper
- Caster sugar, to taste
- 150ml double cream
- Heat up a big saucepan with a splash of olive oil. When hot, chuck in the chopped tomatoes, and cook for five minutes or until they start to break down. Add the garlic, basil, garlic, and puree, along with some more oil, and cook for a couple more minutes.
- Pour in the veg stock, simmer for 5 minutes, then transfer to a food processor or use a stick blender to blitz to smooth. Return to the pan, stir in the cream and sugar, season to taste, and serve hot with croutons.
30 mins
4 serving
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