- Cut the tomatoes in half
- Finely chop the parsley and the basil
- Chop the onion in brunoise
- Make your crouton from square bread or old bread. Cut as you like.
Preheat oven to 180°C
1. Place the tomatoes on a baking pan. Pour over olive oil, sprinkle with sugar, thyme and basil, add salt and pepper and bake for 30 minutes.
2. Sauté in a bit of olive oil the finely chopped onion and garlic, add the broth and the baked tomatoes and let boil over medium heat for about 20-30 minutes.
3. Mash the soup in the blender, pass it through a sieve for a finer texture, and if it becomes too thin put it back on the fire and reduce for a while.
4. Serve with crouton and parsley or fresh basil.
*If you serve the soup cold, add a bit of olive oil and a few drops of balsamic vinegar in each plate just before you serve it.
