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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-ripe.
1kg fresh, ripe tomatoes
2 cloves garlic, sliced thinly
1 tsp red wine vinegar
1 tsp sugar (optional)
1 tsp salt
Remove the eye of the tomatoes and lightly score the top of the tomato skin.
Pour boiling water 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, reserving the water. 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, cracked pepper and sugar, if using. 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 into the soup better. This soup is served thick and pulpy, but if you desire a smoother and looser texture, just add more water and blend until you have the desired consistency.
Taste and adjust, if necessary.