INGREDIENTS
- 400g tomatoes cut in half
- 1 finely chopped onion
- 2 red peppers, chopped
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely chopped
- a few sprigs of thyme
- 1 tablespoon red wine vinegar
- 2 tablespoons ricotta
- a few leaves of basil
INSTRUCTIONS
Preheat the oven to 180C fan.
Put the tomatoes, onion and peppers in a Pyrex with the oil and season with salt and pepper.
Add the garlic and thyme and roast for 25-30 minutes.
Strip the thyme and discard the sprigs.
Add the contents of the pyrex and the vinegar to a saucepan. Puree the contents with a blender. Add about 150ml of water until it reaches the desired consistency.
Serve with 1 spoonful of ricotta, a few basil leaves and sprinkle with a little olive oil.
We can eat the soup hot or cold.
