Makes two meal-sized bowls or about 4 starter sized portions.
1 400g tin tomatoes
1 medium onion, finely chopped.
3 cloves garlic (or to taste), crushed and chopped.
1 tinful stock, or 1 tinful water plus 1 tsp stock powder.
1 tsp sweet smoked paprika.
1 bay leaf.
Basil to taste.
Approx 1 tbsp Olive oil.
Fry the onion and garlic in the olive oil. Add the tin of tomatoes and bash them about a bit to break them up. Add stock, bayleaf, paprika and basil, bring to the boil and simmer for as long as you can. Blend if the tomatoes haven’t collapsed of their own accord and serve with a sprinkle of freshly ground black pepper.
This comes out somewhere inbetween a soup and a broth. If you want it richer, add more tomatoes, or less stock; if you want a broth, add more stock.