Oven Roast 2 quality tomatoes sliced in half with a tablespoon of extra virgin olive oil , a tablespoon of white wine vinegar , and a tablespoon of red wine vinegar, half a small head of garlic, and a quarter of a sweet onion sliced for 400 degrees for 45 minutes.
Blend.
Reduce on stove for about 5 minutes.
Done!
I use Japanese Tomatoes.
by Late-Friend-3176
3 Comments
Blend using an immersion blender.
looks like salsa not soup
This is not a good way to make tomato soup. First of all, adding the vinegar before roasting makes no sense (you’ll end up using more, as the acid will evaporate and stink up the kitchen), and it needs to be blended better, and also, it’s thicker than most tomato sauces.
I’m sure it was tasty, and I don’t mean to shit on you, but I would recommend you to look up a recipe, and follow it, go get a hang of how to make it well.