Skin the tomatoes by placing them in a plugged sink or large pot and pour boiling water over to immerse. Leave for 1-2 min. until the skin is easily peeled off. Slice and then large dice.

Saute onions and garlic in a large pot until tender but not browned. Add the tomatoes, broth and Parmesan rind. Bring to a boil. Add the sugar, red pepper flakes, basil, oregano and salt and pepper to taste. Cook to 50-60 min. uncovered.

Remove the rind and serve with crusty fresh bread and a salad.