Ingredients

The following ingredients have 4 Servings
  • 2 shallots (finely chopped)
  • 1 garlic clove (finely chopped)
  • 2 Tbsps olive oil (halved lengthways, deseeded and chopped)
  • 6.5 cups ripe tomatoes (peeled and quartered)
  • 1 red chili pepper
  • 2 Tbsps tomato puree
  • 5 Tbsps Red wine
  • 3.5 cups vegetable stock
  • 0.5 tsp dried oregano
  • 2 Tbsps olive oil

Instruction

  • Fry the shallots and garlic in hot oil. Add the tomatoes and chilli and fry for 5 minutes.
  • Stir in the tomato puree and a pinch of sugar, deglaze with the red wine and the stock, season with salt, ground black pepper and oregano and simmer for 20 minutes.
  • Puree the soup, sieve and season to taste. Pour into bowls and serve drizzled with some olive oil.