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INGREDIENTS
- 200 g tomatoes
- 50 g canned crushed tomatoes
- 50 g red onion
- 2 cloves of garlic
- 50 ml olive oil
- 1 bunch of basil
- 20 g Parmesan
- 1 g chili pepper (tip of a knife)
- 1 slice of ciabatta
- Pinch of salt
- Ground pepper, tip of a knife
- 50 g mascarpone
- 10 g sugar
- 70 g cherry tomatoes
INSTRUCTIONS
- 1Halve the tomatoes, lightly sprinkle with sugar, place in a baking dish, season with salt and pepper, drizzle with olive oil, and roast together with onion, garlic, and chili at 160°C until golden, approximately one hour. If the juice evaporates, add water or broth.
- 2Transfer the roasted golden mixture to a blender and blend into a smooth cream.
- 3Drizzle the small tomatoes with olive oil and quickly fry them in a hot pan until golden.
- 4Transfer the blended soup to a plate, add the fried tomatoes, fresh basil, mascarpone, Parmesan, and a slice of ciabatta toasted in butter.
