John Myers
Oven Tomato Soup
The perfect oven tomato soup recipe with a picture and simple step-by-step instructions.
- 1 kg Tomatoes
- 3 Garlic cloves
- 2 Onions
- Lots of fresh herbs (sage, pimpinelle, thyme, oregano, olive herb, sage)
- Olive oil
- Salt, pepper, a pinch of sugar
- 1 El Fruit vinegar (cassis balsam)
- Remove the stem from the tomatoes and cut into quarters. Place in a large ovenproof dish or deep baking sheet.
- Peel the onions and garlic and chop them roughly. Spread on the tomatoes.
- Place washed herbs on top. Baste generously with olive oil.
- Bake in the oven at 200 ° C for about 40-50 minutes, until the tomatoes start to blacken slightly.
- Remove the herbs from the tomatoes. Place the sieve in a saucepan and add the tomatoes. Then squeeze the tomatoes with a potato masher. (Alternatively, puree the tomatoes in a blender.)
- Season the soup with salt, pepper, a pinch of sugar and fruit vinegar.
- Since we should eat enough for 3 eaters, I added cooked rice to the soup and served bread with it. But it is enough for 2 people without rice or bread.
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