Summary

Ingredients

• 1 ½ kg beefsteak tomato (s)
• 1 onion (s)
• 2 cloves garlic)
• 1 pinch (s) sugar
• 1 sprig rosemary
• some basil
• some parsley
• some oregano
• salt and pepper
• 1 small chilli pepper (s), dried
• 2 tablespoon balsamic vinegar
• olive oil

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Instructions

1. Bring water to a boil in a saucepan. Meanwhile, prepare a water bath with ice cubes and scratch the tomatoes four times from the stem down with a knife. As soon as the water boils, put the tomatoes in for a short time and then immediately put them in the cold water. Now peel the tomatoes. When the skin is off, remove the stalk and roughly chop the rest. Peel and chop shallot and garlic.
2. Heat the olive oil in a saucepan, then sweat the shallots and garlic in it. Add the sugar. As soon as this has slightly dissolved, deglaze with balsamic vinegar. Then immediately add the diced tomatoes. Season with salt, pepper and the finely chopped chilli pepper. Let everything simmer for about half an hour. Pick the rosemary, parsley and oregano from the stalk, chop finely and add to the soup. Lightly puree with a hand blender - there should be bits of tomato left over.
3. Sprinkle with fresh basil and serve.