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Soup of roma tomatoes
Tomato soup with rosemary, garlic and roma tomatoes.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Halve the tomatoes in the length and put them in the oven dish with the cutting edge facing up.
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Halve the shallots in length and lay with the garlic between the tomatoes.
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Sprinkle everything with the oil and sprinkle with the sugar, pepper and salt.
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Put the sprigs of rosemary on them and put the bowl in the oven for about 45 minutes.
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Remove the dish from the oven and remove the rosemary. Scoop everything - including moisture - into the blender.
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Put the lid on and puree.
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Add some water if the soup is too thick. Season with salt and pepper. Serve in bowls.
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Nutrition
210Calories
Sodium13% DV300mg
Fat25% DV16g
Protein4% DV2g
Carbs4% DV13g
Fiber16% DV4g
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