Ingredients
- 3 large ripe tomatoes (750 g/1½ lb)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 1 small red pepper (capsicum), finely chopped
- 4 cups (1 litre) vegetable stock
- 3 tablespoons tomato paste
- salt and pepper
- 1 teaspoon sugar
- 1/4 cup (7 g/1/4 oz) basil leaves, or 1½ teaspoons dried basil
- 1 cup (155 g/5 oz) small shell pasta or macaroni
- fresh basil leaves, extra
Method
1. Cut a small cross in the top of each tomato. Place in a bowl and cover with boiling water for about 2 minutes; drain and cool. Peel skin downward from the cross and discard. Roughly chop flesh. Heat oil in a large heavy-based pan. Add onion, garlic and red pepper; cook, stirring, for 10 minutes or until all ingredients are soft. Add tomatoes and cook another 10 minutes.
2. Add the stock, tomato paste, salt, pepper and sugar. Cover and simmer for 15 minutes. Remove from the heat, add the basil. Allow to cool. Process in batches, in a food processor or blender, until smooth. Return the mixture to the pan and reheat gently.
3. Cook the pasta separately in boiling salted water until tender; drain. Add to soup and heat through. Serve sprinkled with fresh basil leaves.
