55g / 2oz unsalted butter
1 large onion
600mill / 1 pint veg stock
900g / 2lb italian plum tomatoes skinned and choped
pinch of bicabonate soad
225g / 8oz dried fusilli
1tbs caster sugar
salt and pepper
messie part first boil water and place in a pan score tomatoes add to water
when ready peal off the sikn (discard )
chop up in to cubes ( seeds included)
melt butter in a pan add onion (choped) fry for 3 min add half the veg stock
add tomatoes and bicarb soda bring to the boil then simmer for 20 min
removethe pan from the heat puree the soup with a blender
pass this through a sive (clean tight ) (it comes out like red water very runny )
dont worry this is normal
add remaining veg stock add salt and pepper to tast
add pasta add caster sugar to tast ( sometimes you need more sugar because the soup tasts tarty )
bring to the boil lower the heat and simmer for 25 min (untill pasta cooked soup thick ) (just the same thickness as hyines ) eat hot r cold with fresh crusty bread ps dont go over board with the pasta or you get thick psta soup to much dose not do it any good as i found out also if needed if it looks to thick just add a small drop of water r veg stock