• 50 g/2 oz butter
• 1 level tablespoon castor sugar<

Melt half the butter in a large saucepan. Add the peeled and diced carrot and finely chopped onion. Cover and cook gently for 5 minutes until the onion is soft. Halve the tomatoes and add to the pan, re-cover and fry gently for 15 minutes to soften the tomatoes and extract the juice.

Stir in the stock, a good seasoning of salt and freshly milled pepper and the sugar. Bring to the boil,