John Myers
Ingredients for 4 servings:
- 1 kg tomato(s) (egg)
- 400 ml tomato(s), pureed
- 3 small garlic cloves
- 2 small onions
- 3 tbsp balsamic vinegar
- 1 pinch(s) of sugar
- salt and pepper
- 4 tbsp olive oil
- some sugar, brown
- oregano
- basil
- rosemary
- some pine nuts
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
aromatic, fruity soup with pine nuts
Peel the tomatoes, remove the stems, and roughly chop them, along with the onions and garlic. Heat the olive oil in a large pot, sauté the onions and garlic until translucent, add a pinch of brown sugar, and let them caramelize briefly. Then deglaze with the balsamic vinegar. Add the freshly diced tomatoes and the passata, and season generously with salt and pepper. Simmer on low heat for about 40 minutes. In the meantime, chop the herbs and add them to the tomatoes. Then purée the soup. Briefly toast the pine nuts in a pan without any fat (it goes very quickly!) and serve with the soup.
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