2 whole garlic cloves, unpeeled
handful fresh parsley, roughly chopped
500g/1lb 2oz vine-ripened tomatoes
sea salt and cracked black pepper
½ tbsp oil (light olive, rapeseed or vegetable)
1 tbsp sweet smoked paprika
pinch sugar
300ml/½ pint hot vegetable stock
4 tbsp crème fraîche or cream (optional)
180g/6â…“oz cooking chorizo