Clear tomato essence

Ingredients for 4 servings:

• 1 kg tomato(s), fresh and/or canned
• 4 tomatoes, fresh as garnish
• 1 garlic clove(s)
• 2 onions
• 1 tbsp olive oil
• 4 sprigs of fresh herbs (basil, thyme, rosemary or tarragon)
• 500 ml vegetable stock
• Salt
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Remove the stems from four fresh tomatoes and cut a cross into the other end. Blanch them in hot water for a few seconds until the skins come off, then briefly refresh them in cold water to prevent further cooking. Peel and deseed the tomatoes and dice the flesh for the soup garnish. Reserve the leftover tomatoes (skin and seeds) for the soup. Peel and finely chop the onions. Roast them in a large pot with olive oil, the garlic clove, and 2/3 of the herbs. Wash the tomatoes, remove the stems, roughly chop them, and add them to the garnish along with the leftover tomatoes. Top up with the stock. Season with salt, sugar, and pepper. Simmer gently for a good 20 minutes. Strain the soup (using a food mill) and then filter it again through a cheesecloth or kitchen paper. To serve: Place the diced tomatoes in a deep plate, top up with hot soup, and garnish with the remaining fresh herbs. Enjoy!