1 lb ripe tomatoes chopped
1 onion
1 carrot
1 celery stick
1 pint vegetable stock
2 tsp Basil
Salt & Pepper
1. Fry the onion, carrot and celery
2. Add the tomatoes
3. Cook for a few minutes then add stock salt, pepper and basil - season to your taste
4. Cook for 15 to 20 minutes until everything is tender
5. Allow to cool and liquidize in batches
Makes enough for 2-3 servings
