Time to allow: 1 hour Portions : 6 persons Ingredients Amount Type of raw ingredient Modern Substitutes 2 pints water or clear stock vegetable stock cube 2 lb tomatoes fresh tomatoes are best although tinned can be used 2 oz lean ham required if water used but can be omitted if stock used 1 tbs sago   1 onion   1 carrot   1 bouquet garni   pinch caster sugar   to taste salt and pepper   Method   1 slice the tomatoes, onion and carrot 2 dice the ham 3 melt the butter in a stewpan and fry the ham,onion and carrots for about 5 minutes 4 add the tomato and herbs and cook for a further 15 minutes 5 pour in the stock and cook gently until the vegetables are tender 6 rub through a sieve 7 return the soup to the stewpan and boil 8 add the sago and cook until it becomes transparent 9 season to taste and add the sugar 10 serve with croutons or toasted bread