Simple and healthy
… In winter time when tomatoes aren’t that 100 percent tasty like in summer time they need a real hot treatment in the oven. Like the oven baked tomatoes in this soup! The oven get’s out of them all the great taste! And no need to add sugar then. With the rosemary polenta croutons this is a gluten free vegetarian meal. Delicious! FOR 4 PERSONS
VEGETARIAN + GLUTEN FREE
1,5 kg tomatoes
5 cloves of garlic
2 teaspoons of chilli oil
1 red onion
2 soupspoons of balsamic
3-4 branches of basil sea salt pepper
POLENTA ROSEMARY CROUTONS
225 g instant polenta
750 ml of vegetable broth
25 g butter
1 branch of rosemary
33 Set the oven at 225° C.
32 Cut big tomatoes into quarters. Leave small tomatoes uncut.
31 Put tomatoes onto a baking tray.
30 Add chopped garlic,
29 olive oil,
28 chilli oil,
27 salt and
25 Mix it all.
24 Put tray in the upper part of the oven for 15 minutes.
23 Meanwhile finely chop the red onion.
22 Simmer choped onion in a big pan with some oil and
21 salt added for 5 minutes.
20 Pour balsamic and
19 cook gently until balsamic is absorbed by the onion.
18 Then add the hot, oven baked tomatoes,
17 the basil and
16 blitz with a blender until almost smooth.
15 Keep tomato soup warm.
14 Let broth come to the boil,
13 add butter and
12 half a teaspoon of sea salt.
11 Then add polenta while stirring strongly.
10 Still stirring – let boil for another 5 minutes.
9 Pour polenta on a tray and
8 spread it immediately.
7 When polenta has room temperature cut into cubes.
6 Put the cubes on a baking tray covered with parchment paper,
5 add some oil and
4 some rosemary needles.
3 Put into oven for 10-15 minutes until the cubes are golden.
2 Add sea salt.
1 Serve with the tomato soup.