2 cloves garlic
1 red chilli
600g ripe tomatoes
3 tbsp olive oil
1/2 tin creamed tomatoes (passata, 200 g)
600 ml vegetable stock
1/2 tsp sugar
3 - 4 sprigs basil
50g Parmesan cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel and roughly chop the onion and garlic. Wash the chilli, slit open lengthwise, remove the seeds and the white inner ribs and finely dice the flesh. Wash, quarter, deseed and roughly chop the tomatoes.
Heat the olive oil in a large pan and sweat the onion, chilli and garlic, stirring. Add the creamed and chopped tomatoes. Add the vegetable stock and season with salt, sugar and 1-2 dashes Tabasco. Simmer the soup over a medium heat for 20 minutes, stirring occasionally.
Then puree the soup finely, push through a sieve and check the seasoning. Wash the basil and pick off and shred the leaves. Grate the cheese.
Ladle the soup into bowls and serve sprinkled with basil and grated cheese.