Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon butter
• 1/2 onion
• 2 - 3 cloves garlic
• optionally: 1/4 cup white wine
• 1 kg ripe fresh tomatoes
• 1/2 tablespoon wine vinegar or rice vinegar
• 1 teaspoon sugar
• 250 ml vegetable or chicken broth
• 2 tablespoons chopped basil

Optional additions

• 1 teaspoon Worcestershire sauce
• 1 tablespoon ajvar
• pinch of chili

Preparation

1. In a pot with olive oil and butter, soften the diced onion and sliced garlic. Pour in the wine if using it and simmer for a minute.
2. Blanch the tomatoes in boiling water, peel, cut into quarters, remove the stems, and dice the flesh. Set aside about half a cup of diced tomatoes and add the rest to the pot.
3. Add the vinegar and sugar, and optional ingredients if using them (Worcestershire sauce, ajvar, chili), and bring to a boil. Pour in the hot broth and bring to a boil again. Cover and simmer for about 5 minutes.
4. Blend with an immersion blender, but not necessarily to a perfectly smooth cream, and simmer for 1 minute.
5. Add the reserved fresh tomatoes and after bringing to a boil, remove from heat. Mix with the chopped basil, then season with salt and pepper if needed, and drizzle with extra virgin olive oil.