1 - 1.5 kg of tomatoes
1 red paprika
1 green paprika
2 celery stalks
6 cloves of garlic
2 teaspoons dried oregano
handful of fresh basil
500 ml vegetable broth
4 tablespoons olive oil for frying
Preheat oven to 200C degrees.
Cut tomatoes and paprika into 4 parts.
Cover the sheet-pan with parchment paper, place tomatoes, peppers, and unpeeled garlic cloves on the sheet-pan.
Sprinkle with salt, pepper, and olive oil.
Bake in the oven for 20-25 minutes.
In a pot, fry the chopped onion, chili and chopped celery stalks for 3-4 minutes.
Then add the baked vegetables and peeled garlic cloves to the pot. Add oregano, basil, and broth. Boil for 10-15 minutes.
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