3 tbsp olive oil
2 gloves of garlic
2 kg tomatos
1/2 chilli pepper (optional)
topping: mozzarella, basil
- Blanch the tomatoes, peel, and remove the stems. Cut into quarters and remove seeds.
- Heat the oil, put the diced onion. Fry for a while, then add tomatoes, garlic, and chilli (if you use it). Add a little water, bring to a boil. Cook for about 15 minutes until tomatoes are soft. Add salt and pepper.
- Mix it in a blender.
- Pour the soup into the bowls, decorate with piece of mozzarella, sprinkle with chopped basil leaves.