Italian-Style Tomato Soup
Blanch the tomatoes, plunge into cold water, peel, halve and cut the flesh into cubes.
Peel the onion and garlic and chop finely. Heat 1 tablespoon oil in a saucepan. Add the onions and garlic and cook until soft. Add the oregano, tomatoes and tomato paste and stir. Pour in the vegetable stock and season with salt and pepper. Bring the soup to a boil, cover and simmer for about 5 minutes.
Rinse the basil and pat dry. Cut the leaves into thin strips.
Puree the soup with a hand blender and then season to taste with balsamic vinegar. Sprinkle with basil, drizzle with the remaining olive oil and serve immediately.