tomato soup

Ingredients for 4 servings:

• 1 ½ kg tomato(s), (vine tomatoes)
• 1 sprig(s) rosemary
• 5 sprigs of thyme
• 6 tbsp olive oil
• 1 tbsp sugar
• 4 cloves garlic
• 2 bay leaves
• salt and pepper
• 3 tbsp Balsamic vinegar, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with fresh tomatoes – simply delicious

Halve the tomatoes and remove the stems. Finely chop the rosemary and thyme. Heat 4 tablespoons of olive oil in a wide saucepan. Sprinkle the bottom of the pan with 1 tablespoon of sugar and add the tomatoes, cut-side down, to the pan. Add the garlic, bay leaves, and chopped herbs. Sauté for 5 minutes over medium heat. Add 500 ml of water, bring to a boil, and simmer covered over medium heat for 10-15 minutes. Purée the soup with a hand blender and season with salt, sugar, pepper, and balsamic vinegar. Drizzle with olive oil and garnish with basil.