This is a delicious way to preserve all the good flavors from the tomatoes and easy to make. I love tomato soup, you can add some Tabasco for a kick, or serve it with a grilled cheese sandwich.
- 1,5 kg tomatoes
- 2 tea spoons brown sugar
- 1 red paprika
- 1 onion
- 1 tea spoon thyme
- 50 g basil (fresh) or 1 tea spoon dried basil
- 2 cubes of vegetable stock
- olive oil
- balsamic vinegar
- salt and pepper
Cut the tomatoes in halves and put in a baking tray. Drizzle over 2 table spoons of olive oil and 2 table spoons of balsamic vinegar. Sprinkle with brown sugar and a small pinch of salt. Bake in a pre-heated oven at 160 ℃ for 25 min.
Chop the onion and the paprika and boil it for about 10 minutes in about 1 l of water.
When the baked tomatoes and the cooked vegetable have cooled down, blitz the vegetables in a blender until you get a smooth, thick liquid. You might have to do it in several batches. Pour the vegetables in a pot and taste for salt. Add the vegetable stock, thyme, basil, salt and pepper and bring to boil. Taste if the soup is too acid/sour and add a bit more sugar – depends of the tomatoes and taste.
Serve it in large boles with croutons or a grilled cheese sandwich. You can drizzle some olive oil just before serving.
If you like it hot – add a few drops of tabasco for a kick.