Ingredients
4 table spoons of olive oil
2 small red bulbs cut small
2 segments of garlic crushed
3 teaspoons of caraway seeds
1 table spoon of balsam vinegar
1 table spoon of sugar
2 banks 400 g tinned tomatoes
1 litre of a vegetable broth
450 g small tomatoes (cherry). Cut half-and-half
2 table spoon of fresh leaves of a basil
Preparation
We warm up an oven to 190 With, separately in the big frying pan we fry a bulb within 10 minutes, we add garlic and caraway seeds, we fry even a minute. After that we add vinegar and sugar, we extinguish 2 minutes. We pour in a broth and tinned tomatoes. In parallel we bake in an oven tomatoes cherry, watered with olive oil, within 10 minutes. We shake up soup a blender or a mixer, we add half of baked tomatoes. Then again we shake up to homogeneous weight, we add salt, pepper and seasonings to taste. We decorate in plates remained baked cherry and a basil.
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