I didn’t bother to weigh anything as you really don’t need to
Cut up a bunch of Tomatoes I used 7 huge ones
Add in a large onion
2 cloves of garlic
1/3 cup extra virgin olive oil
2 teaspoons of organic vegan bouillon
I put everything onto a big stainless steel saucepan, bought it up to the boil then turned down to the lowest temperature and left for 3 hours to gently simmer. Make sure it has a well fitting lid as you want the liquid it makes to keep increasing and not evaporate
Add 3 pieces of japanese Kombu added after you simmer the rest of the ingredients for an hour
The soup does not use any water as it makes it own as it simmers you will see the water level rising!
You won’t need any salt as the Kombu replaces it.
When it’s all cooked leave to cool then blend, reheat what you need and put the rest into the fridge or freeze down portions for later.
This recipe made plenty for 6 decent servings