1 1/2 pounds ripe poum tomatoes
1 medium onion, quartered
1 celery stalk
1 garlic clove
1 tablespoon olive oil
2 cups homemade or canned chicken stock
1 tablespoon tomato paste
1/2 cup small pasta shapes
salt and black pepper
cilantro or parsley, to garnish
- Put the tomatoes, on ion, celery and garlic in a pan with the oil. Cover and cook over low heat for 40-45 minutes, shaking the pan occasionally, until very soft.
- Spoon the vegetables into a food processor or blender and process until smooth. Press through a sieve back into the pan.
- Stir in the stock and tomato paste and bring to a boil. Add the pasta and simmer gently for about8 minutes, or until the pasta in tender. Add salt and pepper to taste, then sprinkle with cilantro or parsley and serve hot.