Filter
Reset
Sort ByRelevance
HealthNut
Soup of roma tomatoes
Tomato soup with rosemary, garlic and roma tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Halve the tomatoes in the length and put them in the oven dish with the cutting edge facing up.
-
Halve the shallots in length and lay with the garlic between the tomatoes.
-
Sprinkle everything with the oil and sprinkle with the sugar, pepper and salt.
-
Put the sprigs of rosemary on them and put the bowl in the oven for about 45 minutes.
-
Remove the dish from the oven and remove the rosemary. Scoop everything - including moisture - into the blender.
-
Put the lid on and puree.
-
Add some water if the soup is too thick. Season with salt and pepper. Serve in bowls.
Blogs that might be interesting
-
15 minSide dishbaby potatoes, oil, curry powder, garlic, bunch onion,curry trains -
5 minSide dishParmigiano Reggiano, fresh basil, roasted pine nuts, garlic, salt, extra virgin olive oil,pesto Genovese -
25 minSide dishbulgur, boiling water, mild olive oil, onion, cumin seed, mushroom melange, salt, fresh thyme, balsamic vinegar, fresh dill, feta, chili flakes,bulgur with mushrooms and feta from yotam ottolenghi -
60 minSide dishtomato cubes, White wine vinegar, sugar, mustard, black pepper, curry powder, allspice, Red pepper, cinnamon powder, clove powder,spicy curry sauce
Nutrition
210Calories
Sodium13% DV300mg
Fat25% DV16g
Protein4% DV2g
Carbs4% DV13g
Fiber16% DV4g
Loved it
more