Ingredients

• ½ kilo of tomatoes
• 150 grams of Roma tomato paste
• 1 teaspoon of Lightoil
• 1 crashedgarlicclove
• 1 mincedonion
• 2 cups of chickenbroth
• 1 teaspoon of oregano
• 1 teaspoon of thyme
• A pinch of salt
• A pinch of pepper

Preparation

1. Remove the tomato skin and seeds. Chop the onion in fine pieces.
2. Brown the onion and garlic in a frying pan with oil. Add Roma tomato paste and cook for two or three minutes.
3. Add chopped tomato and then add broth. Let it cook a little longer and add a pinch of salt and pepper.