Tomato Soup with Basil Pestoast

For the tomato soup, cut the tomatoes into small pieces. Heat some olive oil in a pot and let the sugar caramelize briefly. Add the chopped tomatoes and simmer briefly.

Then puree. To make more soup, add a little water and season with vinegar, sugar and Italian herbs. Season to taste.

For the basil pestoast, pretoast the toast. Briefly toast the pine nuts in a saucepan. Chop the basil and garlic in a blender.

Add the toasted pine nuts and chop again. Fold in the Parmesan and stir in the olive oil until smooth.

Spread on the toasted toast and bake in the oven at 200 °C for about 10 minutes.

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