|2-3||garlic — cloves, peeled and thinly sliced|
|2 kg||Roma tomatoes — ripe, whole,tinned|
|6||sundried tomatoes — large|
|fresh oregano — chopped|
|1||sugar — xylitol|
|1.8 l||stock — chicken|
|sea salt and freshly ground black pepper|
|basil — roughly torn|
|cream — to serve|
|olive oil — extra virgin, to garnish|
Rinse the tomatoes under cold water. Cut into quarters and then halve once more.
Heat the olive oil in a large, deep sided saucepan.
Fry the garlic for several minutes over a medium heat, being careful not to burn it.
Add all the tomatoes and sauté for about ten minutes until the juices are released and the tomatoes are softened.
Stir through the sundried tomatoes, oregano and sugar. Season generously with salt and pepper.
Pour in the stock and simmer on a medium high heat without a lid for about an hour. You want the liquid to reduce quite substantially so leaving the lid off is key. Depending on the water content of the tomatoes, you might need to reduce it down for a further 15-20 minutes.
Add the basil and cook for another minute or two. Transfer the soup to a blender and blitz until smooth.
For an extra smooth consistency, strain the soup through a sieve. Return the soup to the pot and heat through. Correct the seasoning with salt and freshly ground black pepper.
Drizzle with cream, extra virgin olive oil and a few sprigs of basil.