Oven Tomato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s)
- 3 clove (s) garlic
- 2 onions)
- Herbs (sage, pimpinelle, thyme, oregano, olive herb)
- olive oil
- salt and pepper
- 1 pinch (s) sugar
- 1 tablespoon fruit vinegar (cassis balsam)
Print Recipe
Pin Recipe Instructions
- Remove the stem from the tomatoes and cut into quarters. Place in a large ovenproof dish or deep baking sheet. Peel the onions and garlic and chop them roughly. Spread on the tomatoes. Put washed herbs on top. Baste generously with olive oil.
- Bake in the oven at 200 ° C for about 40 - 50 minutes until the tomatoes start to turn black. Remove the herbs from the tomatoes. Place the sieve in a saucepan and add the tomatoes. Then squeeze out the tomatoes with a potato masher - alternatively, puree the tomatoes in a blender. Season the soup with salt, pepper, a pinch of sugar and fruit vinegar.
- Since we wanted to eat enough for 3 eaters, I added cooked rice to the soup and served bread with it. But it is also sufficient for 2 people without rice or bread.
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