25 Oct 2009
|Tomatoes/1 tin of italian skinned tomatoes||1 1⁄2 Pound|
|Small sago/Tapioca||2 Tablespoon|
Stew tomatoes in their own juice and put through sieve or fine mill.
Boil and thicken with the sago or tapioca.
Season, simmer for 20 minutes, and serve sprinkled with a pinch of chopped parsley on top.
Tomato Soup Recipe