• Lisa Strickland



  • 1 teaspoon olive oil

  • 7 cups of chopped tomato or 4 tins organic tomatoes

  • 3 cloves crushed garlic

  • 1 brown onion finely chopped

  • Handful of basil

  • Salt and pepper to taste

For those not using oil, substitute for ¼ cup of vegetable stock to cook the       onion and garlic.


  • Cook garlic and brown onion in 1 teaspoon of olive oil or ¼ cup of vegetable stock for 2 minutes 

  • Add tomato and cook for 5 minutes

  • Add basil, pepper and salt to taste

  • Cook for another 10 minutes

  • Take off stove.  Blitz in a blender or use stick blender until smooth.  Serve immediately.​​

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