Recipes

Make a slit in the tomatoes and microwave them at

750 W for 6-8 minutes, until they are easy to peel.

Peel and dice the tomatoes.

Place the oil, onion and garlic in a shallow microwaveable tray.

Cook uncovered for 3-4 minutes at 750 W.

Add the tomato sauce, the diced tomato and the chopped

carrot, cover and cook for a further 4-5 minutes at 750 W.

Add the sugar while stirring. Cover and cook for

8-10 minutes at 750 W. Stir until you are left with a smooth,

creamy mixture.

Pour over the vegetable or chicken stock and cook, uncovered,

for 5-6 minutes at 750 W.

An extra special touch:

Add fresh basil leaves and freshly ground pepper, or scramble

some eggs and add them to the soup before serving.

750 g ripe tomatoes

2 tablespoons olive oil

1 onion, thinly sliced

1 clove garlic, crushed

1 tablespoon tomato

sauce

1 carrot, nely chopped

500 ml vegetable or

chicken stock

1 teaspoon sugar

Serves 4 | 26 -33 min

Tomato Soup