Ingredients

Method

• 4 T extra virgin olive oil
• 1 carrot, peeled and diced
• 1 stick celery, peeled and diced
• 1 onion, peeled and diced
• 4 cloves garlic, finely chopped
• 1 bouquet garni (1 sprig each thyme, bay leaf, sage and rosemary tied in a bundle)
• 2 x 400 g cans whole peeled tomatoes
• 1 litre vegetable stock
• sea salt and freshly ground black pepper, to taste
• 1 T brown sugar
• 450 g maize meal
• 1⁄4 cup Woolworths hard cheese, grated

Method

Ingredients

1. Heat the oil in a large saucepan. Fry the carrot, celery and onion until the onion is translucent, then add the garlic. Fry for a further minute and add the bouquet garni.

2. Add the tomatoes and crush with a wooden spoon. Pour in the stock, then season and add the sugar. Simmer for 10 minutes, then blend with a stick blender until smooth.

3. Whisk in the maize meal and mix vigorously to prevent lumps from forming. Reduce the heat to low and cover. Cook for 20 minutes, stirring often to prevent the pap from catching.

Find more tomato recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi