Instructions: Pressure cook the tomatoes (about 2 whistles suffice).

Blend till smooth. Strain to remove seeds and peels.

Heat butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds.

Add tomato puree. Stir. Dissolve the flour in a little water till smooth.

Add the flour paste, stirring continuously, bring to a boil.

Add the seasoning, salt and sugar.

Simmer for 5-7 minutes.

Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Making time: 15 minutes (excluding time for cooling cooker)

Makes for : 4

Shelf life: Fresh piping hot

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