How to Make It
Cut the tomatoes into quarters and remove any hard cores. Peel and roughly chop the onion and carrot.
Add the olive oil to a large heavy bottomed pan on a medium/low heat. Once hot, add the onion and carrot. Stir and cook until soft for approximately 8-10 minutes. Make sure the vegetables do not stick to the bottom of the pan.
Pour the tomatoes into the pan, along with the caster sugar and salt and pepper.
Put the lid on the pan and leave to simmer on a low heat for 10 minutes.
Whilst stirring, slowly pour the vegetable stock into the pan and bring to the boil. Once boiling, bring the heat back down to low, put the lid on and cook for 25 minutes, stirring occasionally.
Remove from the heat and take the lid off. In sections, pour the mix into a blender and pulse until you’ve reached your desired consistency. Pour into a separate pan and continue with the rest of the mix until it has all been blended.
Pour your serving size into a pan and reheat.