Put the washed tomatoes in an oven dish. Roughly chop the large tomatoes and add them. Finely chop the chilli, put the garlic through the press and spread both over the tomatoes.

Drizzle everything with olive oil. Place in the oven preheated to 180 degrees and roast for about 20 minutes. In the meantime, dice the red onion and fry in olive oil, then deglaze with balsamic vinegar.

Mix the tomatoes and balsamic onions and place in a blender with a handful of basil leaves. Season the soup with salt and pepper and serve with a little creme fraiche and basil leaves.

Dissolve the yeast for the bread in warm water. Mix the flour with the salt and herbs and put everything in a large bowl. Add water and knead everything into a dough.

Cover the dough and keep it warm for about 3 hours so that it rises. Preheat oven to 200 degrees. Place a small bowl of water on the bottom of the oven.

Knead the bread again and shape it into a loaf. Tick ​​the top and bake on the middle rack for 30 minutes.