Ingredients:
- Sunflower oil
- 1 medium white onion
- 2 garlic cloves
- 10 Cherry tomato
- 800g tomato tinned tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon potato starch
- 1 Veg stock cube
- Basil
- Olive oil
- Salt and Pepper
Instructions:
- Roast cherry tomatoes until soft.
- Sweat off chopped onion, when the onion is clear add garlic and stir in roasted Cherry tomatoes.
- Cook on low for five minutes.
- Add in puree and tinned tomato and simmer for 10 minutes. Then add potato starch to thicken.
- Add stock along with salt and pepper.
- Blend a handful of basil leaves then add for oil.
- Serve with the oil on top and a slice of your favourite bread.
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