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  • 4 x 220 g boxes Piccolo Cherry Tomatoes
  • 3 tbs Olive Oil
  • 2 onions, sliced finely
  • 2 cloves of garlic, crushed
  • 2 tbs tomato puree
  • 2 tbs sun-dried tomato paste
  • 400 mls vegetable or chicken stock
  • ½ tsp. brown sugar


  1. Pre heat the oven to 180 C. Remove the vines from the tomatoes & place on a baking sheet. Frizzle with 1tbs of oil & season. Roast for 15 minutes.
  2. Heat the remaining oil in a saucepan. Add the onions, carrots & celery. Saute for 5 minutes.
  3. Add the garlic and fry for 30 seconds. Add the tomato puree & tomato paste. Stir together, the blend in the stock. Bring up to the boil.
  4. Simmer for 10 minutes, then add the tomatoes & simmer for another 5 minutes. Blend until smooth using a stick blender.
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