Ingredients:
1 purple onion · 1 head of garlic 1 kg of hanging tomatoes 2 anchovy fillets · Fresh basil · Coriander · Salt · Black pepper · EVOO · Balsamic vinegar · 1 slice of stale bread.
It's starting to get cooler and you already want to change the gazpachos for more comforting creams.. Besides, tomato season ends, but this soup is made with “penjar” tomatoes, variety that keeps well into winter. Besides, tiene un sabor intenso y dulce, and very little acidity.
Elaboration:
· Wash the vegetables, peel the onion and cut it in half.
· Roast the vegetables until the skin is toasted and let them cool.
· Peel the roasted garlic and sauté them in a saucepan with the anchovy fillets and olive oil. Cook until the anchovies break down and turn into a paste..
· Add the tomatoes and onion, and sauté everything together for five minutes.
· Add a few drops of balsamic vinegar and let it evaporate.
· Add the aromatic herbs and bread, Cover and let infuse for five minutes so that the herbs release all their aroma..
· Crush, Taste and adjust salt and pepper. Add a splash of EVOO and we can now serve..
Vanesa Bustos. Rooted cuisine. @vanesabustos.culinar / vanesabustos.com
