• 3 large ripe tomatoes
• 2 Tbs. olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 1 small red bell pepper, finely chopped
• 4 cups vegetable stock
• 3 Tbs. tomato paste
• salt & pepper
• ¼ cup basil leaves
• 1 tsp. sugar
• 1 cup small shell pasta or macaroni
• fresh basil leaves, extra

• Cut a small cross in the top of each tomato.  Place in a bowl and cover with boiling water for about 2 minutes, drain and cool.  Peel skin downward from the cross and discard.  Roughly chop flesh.   Heat oil in a large heavy-based pan.  Add onion, garlic and red pepper; cook, stirring, for 10 minutes or until all ingredients are soft. Add tomatoes and cook another 10 minutes.
• Add the stock, tomato paste, salt, pepper and sugar.  Cover and simmer for 15 minutes.  Remove from heat, add the basil.  Allow to cool.  Process in batches, in a food processor or blender, until smooth.  Return the mixture to the pan and reheat gently.
• Cook the pasta separately in boiling salted water until tender; drain.  Add to the soup and heat through.  Serve sprinkled with fresh basil leaves.

Makes 4 servings.