A very simple and bright option for a light summer dinner! Serve perfectly with Parmesan chips and fresh aromatic basil leaves!
It is necessary
- - 2 kg of tomatoes;
- - 2 tbsp. good tomato juice;
- - thyme, rosemary to taste;
- - 2 cloves of garlic;
- - 2 tbsp. olive oil;
- - salt, freshly ground black pepper;
- - basil and parmesan to serve as desired.
Instructions
Step 1
The oven should be preheated to 180 degrees.
Step 2
When choosing tomatoes, you should focus on homemade, fleshy and juicy - since they are the basis of our dish, they should have a bright, rich taste! They need to be washed, dried and rubbed with olive oil. Then make several cuts on each tomato with a sharp knife, so that later there will be no problems with skinning.
Step 3
Put the prepared tomatoes in a fireproof dish, put aromatic herbs nearby - rosemary, thyme - and put them in the oven for a quarter of an hour. You should have almost charred vegetables on the way out. We don't need herbs anymore - they can be thrown away.
Step 4
Cool the tomatoes to room temperature. Leave a few (according to the number of servings) for serving, and peel the rest and send to the food processor with 2 tablespoons of olive oil. Then pour into a saucepan, add juice and bring to a boil over medium heat. Season to taste and leave on the stove for another 5 minutes over low heat, stirring with a spatula.
Step 5
Fill the bowls with soup, put the stored tomato in the center of each portion, decorate with fresh basil leaves and serve! Optionally, you can use a little grated Parmesan and pesto sauce.
