A thick comforting soup, perfect for rainy days
Ingredients
2 large cans of peeled tomatoes, minus the fluids (or 8-10 large plum tomatoe, peeled)
6-10 garlic cloves, crushed
1 large onion, finely chopped
Handful fresh basil leaves
3 cups water
2 tbsp. extra-virgin olive oil
½ cup rice
salt and sugar for seasoning
Preparation
In large saucepan, sauté onion and garlic in olive oil, until lightly golden.
Chop the tomatoes and add to the pan.
Add basil leaves and water and stir well.
Season with salt and sugar (to balance off the tomato acidity) to taste.
For pizza sauce: add the dried Oregano and stir well.
Bring to a boil, lower heat and cover with lid.
Cook for at least 1 hour, stirring intermittently and scraping the bottom.
Remove from heat and leave to cool.
Use hand-held blender to puree.
Add rice and return to stove.
Bring to a boil, reduce and cook for approx. 20 minutes, until rice is soft.