• 750g Roma Tomatoes
  • 1 onion
  • 1 large carrot
  • Small bunch of thyme (2tbsp)
  • 1 clove garlic
  • 70g tomato puree
  • 2 beef stock cubes
  • 2tbsp olive oil
  • 1tbsp sugar
  • Salt & Pepper to taste


  • 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.

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