1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
2 squirts of tomato purée(about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2 litres/ 2 pints hot vegetable stock(made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)