Tomato Essence

• ½ head fennel
• 1 stick celery
• 1 medium onion

Roughly cut the fennel, celery, onion, garlic, leek and red pepper fairly small, wash and allow to drain. Slice the ginger.

Cut up the tomatoes into small pieces along with the sun dried tomatoes.

Heat the oil in a saucepan, and when hot add the vegetables along with the peppercorns, star anise, coriander seeds, bay leaves and ginger. Cover with a lid and sweat these down over a