Sauté the chopped onion with the mirepoix (diced vegetables) and the bacon rind in olive oil, tomatoize and deglaze with red wine. +
Pour vegetable stock and add the peeled tomatoes. Add sugar, spices and herbs and simmer gently for about 30 minutes. Strain through a pointed sieve and then bring to the boil again.
Bind lightly with cornstarch.
Prepare tomatoes concassés (freshly peeled, seeded and diced tomatoes) with the two tomatoes and add them as a chowder.
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