Soup puree from baked tomatoes with potatoes

Tomato soup with potatoes Tomatoes are a universal product. List all the roles in which the tomatoes are performing, the task is not easy. But despite the world popularity of this vegetable, some 200 years ago it was considered a poisonous fruit. The homeland of tomato is southern America, where wild varieties still exist. In the 16th century, tomatoes were brought to Europe by the Portuguese. These fruits immediately took root in Italy, France and Spain, but not as an edible fruit, but as an ornamental plant. They were grown in pots on the windowsills and classified as a houseplant. The French decorated gazebos with a strange plant with bright fruits, the English grew them in greenhouses, and the Italians were already gradually preparing tomatoes with oil, pepper and garlic. A little later, the Portuguese began to make tomato sauces, which were praised for the extremely pleasant sour taste. As for Russia, the tomatoes were firmly established here only in the middle of the 19th century. Surprising, but true.

Tomato soup with potatoes Tomatoes are a universal product. List all the roles in which the tomatoes are performing, the task is not easy. But despite the world popularity of this vegetable, some 200 years ago it was considered a poisonous fruit. The homeland of tomato is southern America, where wild varieties still exist. In the 16th century, tomatoes were brought to Europe by the Portuguese. These fruits immediately took root in Italy, France and Spain, but not as an edible fruit, but as an ornamental plant. They were grown in pots on the windowsills and classified as a houseplant. The French decorated gazebos with a strange plant with bright fruits, the English grew them in greenhouses, and the Italians were already gradually preparing tomatoes with oil, pepper and garlic. A little later, the Portuguese began to make tomato sauces, which were praised for the extremely pleasant sour taste. As for Russia, the tomatoes were firmly established here only in the middle of the 19th century. Surprising, but true.

Ingredients:

• Tomatoes 800 g
• Salt 0.5 tsp.
• Black pepper powder 4 g
• Sunflower refined sunflower oil 30 ml
• Basil violet fresh 1 bunch
• Garlic 3 denticles
• Onions 1 pc.
• Potatoes 150 g
• Salt 2 pinch
• Sunflower refined sunflower oil 4 tbsp. l.
• Vinegar balsamic dark 1 tsp.
• Basil fresh violet 10 g

Instructions

• Step 1 On a pan with a volume of 1.5 liters, take: 800 g of tomatoes, 3 medium potatoes, 3 large cloves of garlic, 1 onion, a bunch of fresh basil, vegetable oil, balsamic vinegar for dressing, pepper, salt.
• Step 2 On the tomatoes make a cross-shaped shallow incisions, pour them with boiling water, after 1 minute drain the water and peel the fruit from the peel.
• Step 3 Cut the tomatoes into halves. Cover the baking tray with parchment paper, put the tomatoes, cut the sides up, salt, pepper, sprinkle with oil.
• Step 4 Basil is washed, dried with paper napkins, the leaves are separated from the trunks. 1 clove of garlic and chop with a knife.
• Step 5 Sprinkle the tomatoes with chopped garlic. Each leaf of a basil is moistened in olive oil and put on tomatoes. Tomatoes bake for 50 minutes at a temperature of 190 ° C.
• Step 6 30 minutes before the tomatoes are ready, peel potatoes, onions and 2 cloves of garlic. Cut the potatoes into medium slices. Transfer vegetables to a pan and pour water, but not to the brim, leaving a little room for baked tomatoes. A little salt and cook on low heat.
• Step 7 Prepare the refueling to the soup. To do this, finely chop the basil in a blender or rub it in a mortar. Add salt on the tip of the knife, 4 tablespoons of refined vegetable oil and 1 teaspoon of balsamic vinegar. Mix.
• Step 8 Take the baked tomatoes out of the oven and add them to the pan with vegetables (which were cooked for 30 minutes).
• Step 9 Ingredients beat up with a blender, but not until smooth mashed. Put on a slow fire for another 10 minutes. Serve with a dressing (about 1 teaspoon per serving) and crackers.