Light tomato soup with garlic

Ingredients for 2 servings:

• 500 ml tomato stock (tomato essence) from tomato paste production
• 2 large garlic cloves
• 1 onion(s)
• 2 plum tomatoes
• 2 tbsp extra virgin olive oil
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

from the “waste product” of tomato paste production

Blanch the tomatoes in boiling water, let stand for three minutes, then peel. Cut into pieces. Peel the onion, halve it, and slice it lengthwise into half rings. Peel the garlic and finely slice it. Heat the oil in a pan and gently brown the garlic slices until lightly browned. Remove from the pan. CAUTION: They burn easily and then taste bitter. In the same pan, fry the onion rings, sprinkle with sugar, and let them caramelize slightly. Remove from the heat and, when the onions have cooled slightly, add the tomato pieces. Heat the tomato essence and season with salt, pepper, and a little sugar. Divide the tomato and onion mixture and the toasted garlic slices between plates and pour the hot essence over them. This soup is very fruity and, thanks to the acidity of the tomatoes, very spicy.