My boyfriend loves to cook Italian recipes and this one was improvised by himself, on a Saturday evening. The measurements are therefore approximate since Mr. does not like to measure when he cooks (me neither for that matter). This recipe is even better if you make it during tomato season - yum. To be enjoyed with a good vegan grilled cheese.
INGREDIENTS
Dozen italian tomatoes, sliced in two
4-5 garlic cloves
Dried basil, thyme, oregano (or basic Italian seasoning)
Olive oil
STEPS
1. Preheat the oven to 400 °F.
2. On a baking sheet, add the sliced tomatoes and garlic cloves. Season with the dried basil, thyme and oregano. Drizzle with olive oil. Bake for 25-35 minutes.
3. Remove from the oven and pour the tomaotes in a large casserole. Cover with water and cook on low-medium heat for 15-25 minutes.
4. Pour everything in a high-speed blender.
5. Pour the soup back in the pot and add salt and pepper to taste.
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