Wash the tomatoes, pat dry, quarter them and cut out the stems. Cut the tomato quarters into cubes. Peel the onion and garlic, cut into small cubes. Heat the rapeseed oil in a saucepan. Add onion and garlic cubes and sauté. Add diced tomatoes and sauté while stirring. Add the broth and bring to a boil. Let simmer for 15 minutes. Puree the soup. Season to taste with the spices.

Drain the mozzarella and cut into slices. Sprinkle with salt and pepper. Place the flour, breadcrumbs and egg in each flat plate. First turn the mozzarella in the flour, egg and breadcrumbs. Heat the rapeseed oil in a pan and fry the mozzarella slices until golden brown. Serve the tomato soup garnished with the mozzarella slices