Velvet Tomato Sauce (#Upwards)

The Velvet Tomatoes

2 onion, chopped

2 stick of celery, chopped

1 ½ tsp cumin seed

3 clove garlic, minced

¼ cup vegetable oil

2 tins of whole peeled tomatoes, roughly chopped

2 tsp vegetable stock powder

1 tsp sugar

Salt and pepper to taste

To make the velvet tomatoes, make a tomato coulis by frying the onion, celery, garlic and cumin seed in a pan over medium-high heat until translucent and golden, about 5 minutes.  Stir regularly to prevent the mixture burning. 

Add the tomatoes, vegetable stock powder, salt and pepper, and stir to combine. Allow the tomatoes to simmer gently over medium heat for 5 – 7 minutes.  Remove from the heat and allow to cool for a few minutes. 

In a deep jug or bowl, blend the tomatoes with a stick blender until smooth.  While blending, drizzle in the olive oil to create a super smooth, velvety mixture.  Transfer to a small saucepan, ready to heat gently before serving.