Tomato Soup

• 1½ lbs tomatoes
• ½ oz butter, dash of oil

Chop the tomatoes roughly but leave the skins on. Melt the butter in a saucepan with the oil and cook the potato and onion until they start to soften.

They tend to stick so stir them with a wooden spoon. Add the tomatoes and let them soften. Add salt, sugar, pepper, herbs and water. Simmer uncovered until the potatoes are cooked. Remove the bayleaf, and sieve, mouli or liquidise everyth