- banks of whole tomatoes with juice - 2 pieces (900 g)
- brown sugar - 1 1/2 Art. spoons
- butter - 2 items. spoons
- Shallot Bulbs - 4 Pieces
- tomato paste - 1 st. a spoon
- sweet pepper - 1/8 teaspoons
- chicken broth - 1 3/4 Cups
- brandy - 1/4 cup
1. Preheat the oven to 230 degrees with the stand in the middle position. Vystelit bottom and sides of a round form for baking aluminum foil. Put tomatoes in the form one by one. Gently squeeze the tomatoes to remove as much liquid as possible. Repeat with the remaining tomatoes. Sprinkle the tomatoes with brown sugar. Bake tomatoes until they become dry and lightly browned, about 45 minutes. Tomato juice put aside. 2. Melt the butter in a large saucepan over low heat. Add finely chopped shallots, tomato paste, sweet pepper and mix. Cover the pan with a lid and cook, stirring, until the onion is soft, about 10 minutes. Add chicken broth, reserved tomato juice and baked tomatoes. Bring to a boil over medium heat, then reduce the heat to a mild, cover and cook for 15 minutes. 3. Using a submerged blender, stir the soup until a smooth consistency of puree is obtained. Mix the soup with brandy, pour into plates and serve immediately. If you mix soup with a blender right along with brandy, it will turn orange instead of red. If desired, add the pasta to the soup.
Servings: 6