1. Can Of Tomatoes

  2. A Red Pepper

  3. An Onion

  4. 3/4 cup Vegetable Stock

  5. A Handful of Basil


  1. Finely chop an onion and a red pepper, and fry gently in olive oil for 5 minutes.
  2. Add a can of chopped tomatoes and 3/4 cup of vegetable stock.
  3. Simmer for 10 minutes. Then throw in a handful of chopped basil and season with salt & pepper.
  4. Ladle into bowls and scatter over some crumbled RYVITA crispbread before adding a final flourish of fresh basil leaves.