What you’ll need

Serves 2

  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 500 g tomatoes, halved
  • 2 cloves garlic
  • 1 teaspoon caster sugar
  • salt and black pepper
  • 2½ cups vegetable stock
  • ¼ cup chopped fresh basil,plus extra for garnish

The easy bit

  1. Preheat oven to 200°C.
  2. Heat the oil in a frying pan, add onion and cook over low heat, stirring occasionally, for about 5 minutes or until softened.
  3. Transfer to a roasting dish.
  4. Add tomatoes, garlic and sugar and season well with salt and pepper.
  5. Roast uncovered for 20 minutes.
  6. Allow mixture to cool, then purée in a blender, adding a little of the stock if the mixture is too thick.
  7. Transfer to a saucepan and add remaining stock.
  8. Bring to the boil, add chopped basil and simmer for 10 minutes.
  9. Season with salt and pepper and garnish with extra basil to serve.

Tip: Double the recipe and freeze four portions for a quick and easy meal.

  • Energy 194 kcal
  • Protein 5g
  • Fat 15g
  • Carbs 9g
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