1 medium orange
3tsp olive oil
1 small onion, chopped
1 clove garlic, crushed
750g ripe tomatoes, coarsely chopped
500ml vegetable stock
1tsp sugar
1tsp basil
salt and black pepper
Grate zest from orange and squeeze out the juice.
Heat oil in a pan. Add onion and garlic and cook for 5 minutes over a low heat until soft.
Add tomatoes and zest and cook on a medium heat for another 5 minutes until the tomatoes become soft.
Pour in the stock and add the sugar and basil.
Puree in a blender and then press through a sieve.
Return to the pan. Add orange juice and season, then reheat gently.
