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- 2 tins of chopped tomatoes
- A dash of olive oil
- Some roughly chopped basil
- A good sprinkle of pepper
- A sugar cube (or 1tsp)
- 2 vegetable stock cubes
- 100ml water
- Parmesan (to serve)
Let the soup simmer on a medium heat for about 15 minutes, stirring it occasionally and making sure that the stock cubes have dissolved. When you’re not stirring it, leave a lid on the saucepan.
It’ll be just off the boil when it’s ready.
Spoon it into bowls and grate some fresh Parmesan on top.
Pop another couple of fresh basil leaves on the top, and hey presto – it’s done!
Ideally, serve outside with hunks of bread (the bread pictured here is my bacon and garlic bread – recipe coming soon!) and sunshine a plenty.
One pot, ingredients from your store cupboard – what could be simpler?