5 tomatoes, peeled, chopped into small pieces
200 ml. heavy cream
1 glass of vegetable stock
1 large onion, chopped
5-6 garlic cloves, minced
2-3 table spoons olive oil
1 table spoon brown sugar
1 cup of parsley/basil, finely chopped
1 table spoon dry basil
1 table spoon oregano
1 tea spoon chili flakes
Salt & Pepper
In a large saucepan heat the olive oil and stir fry the onions and garlic. Season with salt and pepper.
Add the tomatoes and parsley and cook them for 5-8 minutes. Season with sugar, basil, chili, salt, pepper and oregano. Add the vegetable stock and cook until the tomatoes soften.
Turn off the heat. Add the cream and mix well.
Puree in your blender and serve hot with bread or crackers.