Saute the onions, add ¾ of the crushed tomatoes and the stock, cook it all down to concentrate the flavours.

Add the tomato paste.

Simmer for at least 30 minutes, then add the sugar, salt and pepper to taste.
(you could add just a hint of chilli or lemon juice for a variation.)

Finally add the rest of the uncooked crushed tomato, barely heat through.

Serve immediately with sour or fresh cream and a few pieces of chopped chive floated on the top

The contrast of the tastes of the concentrated, cooked tomato and then the fresh tomato, is remarkable. Bliss.

Val’s creation, inspired by Mintaro Mews’ chef Neil.