Tomato Soup

• 1 kg (2 lb 4 oz) tomatoes, blanched, peeled and quartered
• 1 <

Put the tomatoes in a large saucepan, and cover with lightly salted water. Add the sugar, and stir to dissolve. Cover the pan, and cook over medium heat for about 20 minutes until the tomatoes are soft. Puree the soup in a blender or food processor. Dress with a drizzle of olive oil if serving chilled or the melted butter if serving hot.