Pureeing for a soup
These are the ingredients you need
1 kg large vine tomatoes - 1 onion - 1 clove of garlic - 1 sprig of rosemary - 100 ml vegetable stock - 2 tbsp. sunflower oil - salt and pepper - a few basil leaves
Preparation
Peel the onion and garlic clove and mince them. Heat a frying pan on the cooker and add the oil. Sauté the onion and garlic a few minutes until translucent. Remove the leaves from the rosemary sprig and add them to the onion and garlic in the pan. Slice each of the tomatoes into six wedges while briefly frying the ingredients in the pan. Add the tomato wedges and sauté them briefly as well. Then add the hot vegetable stock. Simmer for 15 minutes. Puree the soup in a blender or with a hand blender. Add pepper and sea salt to taste. Garnish the soup with the basil leaves.