bIngredients
- 12 x Vine ripened tomatoes quartered
-
2 Tbsp tomato pure
- 2 Tins of chopped tomatoes
- 1 Chilli, finely chopped
- 5 Cloves of garlic, finely chopped
- 1 Celery stick, finely chopped
- 2 Carrots, finely chopped
- 1 Large white onion, finely chopped
- Handful of chopped fresh basil
- 1 Tbsp oregano
- 1 Litre of vegetable stock
- 2 Tbsp basil olive oil
- To serve, a drizzle of vine tomato balsamic
- Sea salt & black pepper to taste
Method
In a large pan on a low heat, warm the Basil Olive Oil and add the onions, garlic, chilli, carrot and celery. Mix together, cook until they're soft then add the tinned tomatoes, tomato puree and tomatoes. Stir, put the lid on and let the tomatoes stew on a low heat for 10 mins. Pour in the the stock and stir in the oregano and fresh basil. Turn up the heat to high until everything is bubbling, put the lid on the pan and cook gently on a low heat for 25 minutes, remembering to stir a couple of times. Add salt and pepper to taste then remove the pan from the heat, and with a hand blender (or a food processor) blitz until smooth.
Serve
Lightly drizzle with vine tomato balsamic and a glug of basil olive oil.