The recipe is perfect for using up a glut of tomatoes from fresh greenhouse! Also great for those split or overripe ones which we can't use for much else. Enjoy the recipe anytime!
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Ingredients
- 1 bunch of basil;
- salt - to taste;
- 230 ml of olive oil;
- 2 cloves garlic;
- 2 kg of ripe tomatoes;
- 150 ml of water;
- ½ teaspoon red wine vinegar.
Preparation
Separate the basil leaves from the stems and put a few in cold water. Grind in the mortar the remaining leaves and salt until a pasty consistency. Transfer to a jar, pour in 200 ml of oil, close the lid and shake well.
Heat the remaining oil in a sauté pan. Put there finely chopped stems of basil and garlic slices, fry for 1 minute. Then add the tomatoes, water and bring to a boil. Reduce heat and cook for another 5 minutes until the tomatoes are softened.
Remove the soup from the fire, pour the vinegar and chop the blender to a homogeneous consistency. Pour soup on plates, pour oil on basil and decorate the remaining leaves.
Bon Appetit !