Grilled vine tomato soup with pesto

Ingredients for 3 servings:

• 6 large vine tomatoes
• 2 m.-large onion(s), red
• 3 garlic cloves
• 3 tbsp balsamic vinegar, dark
• 1 tsp, heaped sugar
• 4 tbsp olive oil
• 150 ml vegetable stock
• 3 tbsp, heaped pesto, red
• 1 sprig(s) of thyme
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the tomatoes, halve them, and remove the stems. Peel the onions and garlic and roughly slice them. Combine these three ingredients in an ovenproof pan along with the sugar, oil, balsamic vinegar, and a sprig of thyme. Mix well, then grill in the oven at 170–190°C (top/bottom heat) for about 30 minutes. Remove the pan with the tomatoes from the oven, place it on the stovetop, and bring to a boil with the vegetable stock over medium heat for 5 minutes. Then puree and season with salt and pepper. Divide the soup between portions and garnish with a dollop of pesto. Serve with grilled ciabatta bread in a little olive oil.