Ingredients:

• 2 oz butter
• 2 medium or 1 very large onion
• 1 tablespoon plain flour
• 2 lb ripe tomatoes
• 4 cloves garlic
• Salt and pepper
• 1 teaspoon sugar
• 1 dessertspoon finely chopped basil or parsley
• 1½ pints vegetable stock
• Small knob of butter
• ¼ pint single cream

Method:

1. Peel and finely chop the onion(s), heat the butter in a pan and add the onions and cook gently until soft but not brown.
2. Sprinkle in the flour, stir well and continue cooking for about 3 minutes, stirring all the time.
3. Skin and coarsely chop the tomatoes and add to the onions along with the garlic (crushed), salt, pepper, sugar and basil or parsley.
4. Bring to a gentle boil and then lower the heat and simmer until the tomatoes have turned pulpy.
5. Heat the vegetable stock to a boil and then add to the pan and cook for about another 20 minutes.
6. Rub through a sieve and return to the pan, bring back to a gentle boil and then add a knob and butter and the cream.
7. Stir well and serve.

Serves 4 - Make it into a meal on its own by serving with toast or croutons and passing a bowl of grated cheese around.