• 1 onion (chopped)

• 2 garlic cloves (crushed)

• 4 tbsps olive oil

• 2kg tomatoes

• 2 tbsps sugar

• 2 tbsps white wine vinegar

• 750ml water

• Seasoning to taste

For the gremolata

o 1 lemon (zest & juice)

o 3 tbsps olive oil

o 2 garlic cloves (crushed)

o Bunch of flat leaf parsley (finely chopped)


1) In a large shallow pan, fry the onion and the garlic in the olive oil on a low heat, for 8 mins DO NOT BROWN.

2) Roughly chop the tomatoes and add to the onions & garlic with the sugar, vinegar, 750ml water and seasoning.

3) Bring to the boil and simmer for 35mins, stirring time to time.

4) Whizz with blender until smooth.

5) For the gremolata mix together the lemon zest, juice olive oil, garlic, & parsley.

6) Serve on top of the soup.