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1140 mls of chicken stock
1400g tomatoes
2 chopped onions
2 sticks of celery
2 carrots
2 cloves of crushed garlic
50g butter
50g tomato puree
50g of plain flour
2 rashers of bacon chopped
2 tablespoon of brown sugar
4 tablespoons of red wine vinegar
Seasoning
2 litres of boiling water to remove tomato skins
1. Prepare vegetables, peel and chop onion, peel and crush garlic, peel and slice carrot, wash and slice celery, remove skins from the tomatoes by putting a little cross on the bottom of them using a sharp knife, place in boiling water for a few minutes, then drain, skin and chop.
2. Melt butter and cook onion, garlic, carrot, celery and bacon for 5 minutes.
3. Add flour allow to cook for a few minutes and then add tomato puree.
4. Add tomatoes and stock, cover and cook for 30 minutes.
5. Sieve the soup, return to the pan, add brown sugar and red wine vinegar, season to taste.
Reheat.
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