ingredients
serves 4
1 1/2 pound ripe plum tomatoes
1 medium onion, quartered
1 celery stick
1 garlic clove
1 tbsp olive oil
1 7/8 cups chicken stock
2 tbsp tomato puree
1/2 cup small pasta shapes
salt and black pepper
fresh cilantro or parsley, to garnish
method
1. Place the tomatoes, onion, celery and garlic in a pan with the oil. Cover and cook over a low heat for 40 - 45 minutes, shaking the pan occasionally, until very soft.
2. Spoon the vegetables into a food processor or blender and process until smooth. Press though a sieve, then return to the pan.
3. Stir in the stock and tomato puree and bring to the boil. Add the pasta and simmer gently for about 8 minutes, or until the pasta is tender. Add salt and pepper, to taste, then sprinkle with cilantro or parsley and serve hot.
