Cut a cross into each tomato before leaving them submerged in hot water for 2-3 minutes. Then peel and cut into larger chunks. Squeeze and strain through your hands to remove as much liquid and seeds as possible.

Sauté the onion in olive oil until translucent. Add the sugar.

Throw in the carrots, parsley roots and garlic. Season with salt, pepper and herbs. Simmer for a few minutes to release the flavours.

Add the tomato chunks and bring to a simmer. Pour the water in, bring to a boil and cook on medium heat for 30 minutes.

While the soup is cooking, make the dumplings. Whisk the eggs and season with salt. Gradually add the flour and keep stirring with a fork, about 5 minutes. The mixture will be runny. Cover with cling film (plastic wrap) and leave in the fridge for 30 minutes.

After the soup was cooking for 30 minutes, blitz it with the immersion blender into a silky texture. Add the tomato paste.

Take the egg dumplings batter out of the fridge and stir a little more. The mixture will be a bit thicker now.

Scoop a small amount of the mixture onto the tip of one spoon and push it off with the other spoon. This creates oval-shaped dumplings. Drop them gently into the pot. Dip the spoons in the liquid between each dumpling.

After they rise to the top, continue to cook for about 10 minutes. They will puff up. Some will turn out shaggy and uneven, but this is normal for egg dumplings.