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   Ingredients :
1 lb 10 oz (750 g) tomatoes (3 4 large tomatoes)
2 tablespoons olive oil
1 medium size onion, finely chopped
1 garlic clove, minced
1 red pepper, seeded and deveined, diced
4 cups chicken broth or vegetable broth
3 tablespoons tomato paste
1 teaspoon sugar
4 tablespoons basil leaves, finely chopped
1 cup orzo or any small pasta
Whole basil leaves for decoration


Soak tomatoes in a saucepan with boiling water, cover and boil for 1 2 minutes. Remove tomatoes from the pan and peel them when warm. Remove seeds and cut in pieces.
Heat oil in a saucepan and add onion. Cook 2 minutes, add garlic and red pepper. Cook over medium heat for 10 minutes stirring occasionally.
Add tomatoes and cook 10 minutes more, stirring occasionally. Stir chicken broth, tomato paste, salt, pepper and sugar. Cover saucepan, reduce heat to low and cook for 20 minutes more. Remove from the heat and cool.
Pour mixture in the blender and blend.
Cook pasta in boiling salted water until al dente. Drain and reserve.
Pour soup to saucepan and add pasta and chopped basil leaves. Heat to serve.
Garnish with whole basil leaves.
        4 servings
        Time for preparation: 25 minutes
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