Fruity tomato soup

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes like your favorite Italian restaurant!

Bring water to a boil in a pot. Meanwhile, prepare a water bath with ice cubes and score the tomatoes four times with a knife, starting at the stem and working downwards. As soon as the water boils, place the tomatoes in the water for a short time and then immediately place them in the cold water. Peel the tomatoes. Once the skin is off, remove the stem and roughly chop the rest. Peel and chop the shallot and garlic. Heat olive oil in a pot, then sauté the shallots and garlic. Add the sugar. Once the sugar has dissolved slightly, deglaze with balsamic vinegar. Then immediately add the diced tomatoes. Season with salt, pepper, and the finely chopped chili pepper. Simmer everything for about 30 minutes. Pluck the rosemary, parsley, and oregano from the stems, chop finely, and add to the soup. Purée lightly with a hand blender – there should still be some tomato pieces left over. Sprinkle with fresh basil and serve.