Buy all ingredients right below the recipe
INGREDIENTS
- 200 g tomatoes
- 50 g crushed tomatoes in a can
- 50 g red onion
- 2 cloves garlic
- 50 ml olive oil
- 1 bunch basil
- 20 g Parmesan
- 1 g chili pepper (a pinch)
- 1 slice ciabatta
- Pinch of salt
- Ground pepper, a pinch
- 50 g mascarpone house
- 10 g sugar house
- 70 g cherry tomatoes house
INSTRUCTIONS
- 1Halve 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.
- 2Transfer the roasted golden mixture to a blender and blend until a smooth cream.
- 3Drizzle the small tomatoes with olive oil and quickly pan-fry in a hot pan until golden.
- 4Transfer the blended soup to a plate, add the pan-fried tomatoes, fresh basil, mascarpone, Parmesan, and a slice of ciabatta toasted in butter.
