For 4-6 people, 15-20 minutes preparation time, easy level of difficulty
Ingredients
4 large tomatoes
1 garlic bulb
1 red onion
3 tablespoons olive oil
1 tablespoon sugar
Salt
Freshly ground black pepper, for example: Sri Lanka Noir
1 teaspoon coriander seeds
A few sprigs of thyme
3-4 basil stalks
1 l vegetable broth
3 tablespoons balsamic vinegar
1 ciabatta
100 g Parmesan
pesto
8 slices of Lardo (specially matured, fatty bacon)
preparation
For the soup, first preheat the oven to 220 oC. Then wash the tomatoes and cut them into quarters. Then quarter the garlic and onions with the skin and place them with the tomatoes on a baking tray lined with baking paper or in a deep baking dish. Next, season with olive oil, sugar, salt, pepper, coriander and thyme. Mix well and bake in the oven for about 1 hour.
Now press the garlic out of its skin and remove the skin from the onions. Then wash the basil leaves. Finely puree the garlic, onions, stock, balsamic vinegar and basil together. Season with salt and pepper.