Oven-baked tomato soup

Ingredients for 4 servings:

• 1 kg tomatoes
• 3 garlic cloves
• 2 onions
• Herbs (sage, burnet, thyme, oregano, olive herb)
• olive oil
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp fruit vinegar (cassis balm)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegan, highly aromatic

Remove the stems from the tomatoes and quarter them. Place them in a large ovenproof dish or a deep baking tray. Peel and roughly dice the onions and garlic. Arrange them on top of the tomatoes. Arrange the washed herbs on top. Drizzle with olive oil. Bake in the oven at 200°C for approx. 40-50 minutes, until the tomatoes begin to turn slightly black. Remove the herbs from the tomatoes. Place a sieve in a pot and add the tomatoes. Then press the tomatoes with a potato masher or puree the tomatoes in a blender. Season the soup with salt, pepper, a pinch of sugar, and fruit vinegar. Since this was supposed to be enough to fill three people, I added cooked rice to the soup and served it with bread. However, it is also enough for two people without rice or bread.