- STEP 1
Cut the tomatoes in quarters. Cut out the white hard cores. Dice the onion and the carrot. Finely chop the thyme.
- STEP 2
Dissolve the 2 stock cubes in 750ml of very hot water.
- STEP 3
Heat the olive oil in a soup pan on a medium flame. Add the tomato puree and fry for 1 minute. Cut or press the garlice and add this to the puree. Add the onion, chopped carrot. Add salt and pepper. Cook until the onion is soft.
- STEP 4
Add the stock, the tomatoes and thyme and bring to cook on a high heat for 10-15mins. The tomatoes shoudl start to fall apart. Add the sugar.
- STEP 5
Take the mixture off the heat. Puree with a blender.