Mediterranean Tomato Soup
|Ripe plum tomatoes||1 1⁄2 Pound (675 gram)|
|Onion||1 Medium, quartered|
|Garlic||1 Clove (5 gm)|
|Olive oil||15 Milliliter (1 tablespoon)|
|Chicken stock||1⁄4 Pint (450 milliliter / 1 1/8 cups)|
|Tomato puree||15 Milliliter (2 tablespoon)|
|Small pasta shapes||2 Ounce (50 gram / 1/2 cup)|
|Black pepper||To Taste|
|Fresh coriander/Parsley||1 Tablespoon (for garnish)|
1. Place the tomatoes, onion, celery and garlic in a pan with the oil. Cover and cook over a low heat for 40-45 minutes, shaking the pan occasionally, until very soft.
2. Spoon the vegetables into a food processor or blender and process until smooth. Press though a sieve, then return to the pan.
3. Stir in the stock and tomato puree and bring to the boil. Add the pasta and simmer gently for about 8 minutes, or until the pasta is tender. Add salt and pepper, to taste, then sprinkle with coriander or parsley and serve hot.