Roasted Tomato Soup

Halve the tomatoes, lightly sprinkle with sugar, place in a baking dish, season with salt and pepper, drizzle with olive oil, and roast with onion, garlic, and chili at 160°C until golden, approximately one hour. If the juices evaporate, add water or broth.

Transfer the roasted golden mixture to a blender and blend until a smooth cream.

Drizzle the small tomatoes with olive oil and quickly pan-fry in a hot pan until golden.