Cut tomatoes, onion and garlic cloves arranged in a pan, drizzled with oil and seasoned, and roasted in a hot oven until they soften and brown at the edges; then they go into the soup pot.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Arrange the tomatoes in a baking pan, drizzle with the oil and season with salt and black pepper.
Baking pan
3
Roast the tomatoes in a hot oven (200°C / 390°F) 30 minutes, until the tomatoes softens and browns slightly at the edges.
⚙ Oven roastingOvenBakeware
135calories
2 gprotein
7 gcarbs
11 gfat
● protein 7%● carbs 21%● fat 72%
Per serving (260 g), of 4 servings
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⚖ About the ingredients
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (2) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: onion · Garlic cloves · Red peppers · Yellow pepper · Smoked paprika on the vegetables
