When making a soup this simple it is paramount that you use fresh, sun ripened tomatoes. It is also a good way to use up those tomatoes that are over ripening.

Serves 4

Ingredients

1 kg fresh, ripe tomatoes

2 Tbsp extra virgin olive oil

2 cloves garlic, sliced thinly

1 tsp red wine vinegar

1 tsp sugar (optional)

1 tsp salt

Cracked pepper

Method

Remove the eye of the tomatoes and lightly score the top of the tomato skin.

Pour boiling water from the kettle over the tomatoes and allow them to sit for 5 minutes.

When you are able to handle the tomatoes, peel off the skins and discard. Roughly chop the tomatoes.

Heat the oil in a medium sized pot.  Add the garlic and cook until just turning brown.  

Add the tomatoes and cook for 5 minutes.

Add 250ml of the tomato water.  

Add the vinegar, salt and cracked pepper.  Cook the soup for 20 minutes or until the tomatoes have turned into a thick soupy consistency.  Add more water if necessary.

Use a potato masher and mash down the tomatoes which will amalgamate the soup better. This type of soup is served thick and pulpy but if you desire a smoother and looser texture, just add more water and blend until desired consistency.

Taste and adjust if necessary.