Method
- Place all the ingredients in the slow cooker; and season generously with sea salt and cracked pepper.
- Cook on LOW for 4 hours or HIGH for 2 hours.
- Cool for 10 minutes.
- Using a stick blender, blend until smooth.
Ingredients
2 x 800g can diced tomatoes
1 litre vegetable stock
2 tbsp brown sugar
2 tbsp fresh thyme leaves
Notes
Optional: Serve with a slice of crusty bread.
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© 2019 IGA Recipes.