Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 pounds ripe tomatoes (please use fresh not canned, your body and taste buds will thank you)
  • 1 cup vegetable stock
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 cup heavy cream

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Begin by skinning and seeding your tomatoes. This is achieved by bringing water to a boil and scoring your tomatoes by lightly cutting a cross on both ends. Submerge tomatoes in boiling water for 30 seconds and transfer to a bowl of cold water. Peel off the skin, cut then ends off, then cut in half and remove the seeds.
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Step 2

  • Heat oil in large pot and cook onions for 3 minutes.
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  • Length: 3 minutes

Step 3

  • Add garlic and cook for another minute. Then add tomato and cook until soft, or about 5 minutes. Stir in the stock, bring to a boil and then reduce to a simmer for 10 minutes.
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  • Length: 15 minutes

Step 4

  • Remove from heat and cool slightly.

Step 5

  • Transfer to a food processor in small batches or use an immersion blender to blend until smooth.
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Step 6

  • Add sugar and tomato paste and bring to a boil. Reduce heat. While stirring continuously slowly add cream. Allow to mix and heat but not to boil. Season to taste with salt and pepper.
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