Olive oil
1 medium onion chopped
1 celery stick chopped
2ml oregano
750ml vegetable stock (prepared)
1 tin MIAMI Tomato & Onion Mix
1 tin MIAMI Tomato, Garlic, Basil & Oregano
15ml MIAMI Tomato Puree
1 teaspoon sugar
1 cup cream
Salt  & pepper to taste 

Fry the onion, celery until soft & translucent.  Add the oregano, stock, tins of Miami and lastly the sugar. Let it simmer and thicken for approximately 15 minutes.  You can put the mixture in a blender to make it smooth, put it back on the heat and now add the cream. Serve with bread rolls.