Soup of roasted tomatoes
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ingredients
1 kg tomatoes 10 cloves garlic 2 sprigs rosemary a little olive oil 1 litre vegetable stock to taste salt, ground black pepper, sugar to taste , parmesan cheese, nuts
procedure
1.
Cut the tomatoes into quarters or halves (if you have cherry tomatoes you don’t need to cut them), add the peeled garlic cloves and rosemary stems. Drizzle everything with olive oil, lightly salt and pepper. Bake at 200°C for about 30 minutes until tender.
2.
In a saucepan, bring the vegetable stock to the boil and add the tomatoes and garlic. Blend the soup until smooth, season with salt, pepper or sugar.
3.
Serve the soup just as it is, or drizzled with olive oil, sprinkled with cheese or nuts.
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