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Ingredients

• 1-1.25kg ripe tomatoes
• 1 medium onion
• 1 small carrot
• 1 celery stick
• 2.0 tbsp olive oil
• 2 squirts of tomato purée (about 2 tsp)
• a good pinch of sugar
• 2 bay leaves
• 1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Description

BBC Good Food