My Dad grew some gorgeous black skinned tomatoes this year but although beautiful they were a bit scary looking on crackers and i…more
Ingredients
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1 tbsp olive oil
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1 small onion, chopped
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1 medium carrot, chopped
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1 stick celery, chopped
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1 clove garlic, chopped
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800 grams fresh tomatoes, chopped
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2 large potato, diced
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450 ml vegetable or chicken stock
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1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
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1 tsp (or to taste) granulated sugar
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1 tsp (or to taste) low sodium salt
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1/4 tsp freshly ground black pepper
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tomato paste / puree
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oregano and basil
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60 mls full fat coconut milk (optional)
Steps
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Heat the oil in a large pot over a medium heat and gently fry off the onion, celery, carrot, and garlic until tender, around 10 minutes
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Season by adding some tomato puree, basil, oregano and any extra salt / pepper / sugar to your own taste
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If you like it a little bit creamier, stir through the 60mls of coconut cream, or oat or soy cream if your diet allows
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Nice served with a cheese topped roll or toasted sandwich, I like to use Veganic brand vegan cheese which is made from coconut milk