To make the purée at home, dip tomatoes in boiling water for a few minutes, then drain, and slip off the skins. Blend the skinned tomatoes in a food processor and sieve to remove the seeds.

Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly. Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is ...

Add the tomatoes whole and let them wilt and collapse in the pan. Add the stock so it covers the ingredients and bring the pan to the boil. Simmer for 30 minutes. Be careful to keep the sweetness ...