Ingredients:

2 dessertspoons margarine or vegetable oil

1 medium onion (sliced)

1 clove of crushed garlic

10 large or 15 medium tomatoes

1 vegetable stock cube

2 cups of boiling water

1 teaspoon dried parsley (or 2 teaspoons chopped fresh parsley)

1 teaspoon dried basil (or 2 teaspoons chopped fresh basil)

season to taste

Method:

1. Put tomatoes in a large saucepan of boiling water for 30 seconds until the skins start to peel off the tomatoes.
   
   
2. Put the tomatoes in cold water and peel off all the skins and chop into small chunks.
   
   
3. Melt margarine or oil in a saucepan. Slice onion and fry in the saucepan with the garlic for a few minutes.
   
   
4. Add the chopped tomatoes and their juice and break up with a spoon.
   
   
5. Cover the saucepan with a lid and continue to cook until the tomatoes become a pulp, stirring occasionally.
   
   
6. Dissolve the stock cube in the boiling water, and add to the saucepan.
   
   
7. Peel and chop the potatoes. Add to the saucepan with the rest of the ingredients.
   
   
8. Simmer for 20-30 minutes or until the potatoes are cooked.
   
   
9. Liquidise and reheat before serving.
   

Serving Suggestion

With crusty bread or garlic bread.