Buy all ingredients right below the recipe
Ingredients
- 200 g vine tomatoes
- 50 g canned chopped tomatoes
- 50 g red onions
- 2 garlic cloves
- 50 ml extra virgin olive oil
- 1 bunch fresh basil
- 20 g Parmesan block
- 1 red chili pepper
- 2 slices ciabatta bread
- 1 pinch table salt
- 1 pinch ground black pepper
- 50 g mascarpone
- 10 g white sugar
- 50 g unsalted butter
Preparation
- 1Halve the tomatoes, sprinkle lightly with sugar, and place them in a baking dish. Season with salt and pepper, drizzle with olive oil, and roast in the oven at 160 °C for about an hour until golden brown, along with the chopped red onion, garlic, and chili pepper. If the mixture becomes too dry, add a little water or vegetable broth.
- 2Transfer the roasted mixture to a blender and blend until a fine cream is formed. Serve the soup in bowls and garnish with a dollop of mascarpone, freshly grated Parmesan, and fresh basil leaves. Serve with a slice of ciabatta bread toasted golden brown in butter.
Tip
For an even more intense flavor, you can peel the tomatoes before blending, though this is usually not necessary for vine tomatoes.
