Soup of roma tomatoes

Name: soup of roma tomatoes
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 750 g romatomat bin; 6 shallot; 2 toe garlic; 6 el traditional olive oil; 1 el granulated sugar; 1 tl salt; 15 g sprig of rosemary tray

Tomato soup with rosemary, garlic and roma tomatoes.

Ingredients

Kitchen Stuff

1 baking dish (25 x 35 cm)
1 blender

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.