Ingredients
- 1 tin whole peeled tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stick, finely diced
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 500ml vegetable stock
- 1 tsp sugar
- Salt and black pepper, to taste
- 1 tsp dried oregano
- 1 small handful fresh basil leaves
- 2 tbsp double cream, plus extra for serving
- Freshly chopped parsley
- Red chilli flakes
- Wild garlic oil
Directions
Step 1
Blitz the whole peeled tomatoes in a food processor until smooth with a slightly rustic texture.
Step 2
Heat the olive oil in a saucepan and gently cook the onion, carrot, and celery for 8–10 minutes until softened.
Step 3
Stir in the garlic and tomato purée and cook for 1 minute.
Step 4
Add the blitzed tomatoes, vegetable stock, sugar, oregano, basil, salt, and pepper.
Step 5
Simmer for 20–25 minutes.
Step 6
Blend again if you want an even smoother finish, then stir through the double cream.
Step 7
Serve with a drizzle of double cream, freshly chopped parsley, red chilli flakes, and wild garlic oil.