Cookbook author Tanja Grandits creates an aromatic soup with small, ripe cherry tomatoes, which are first roasted in the oven.
| Ingredients | ||
|---|---|---|
| 1.4 | kg | ripe cherry tomatoes |
| 8 | tablespoon(s) | olive oil |
| pinch(es) | fleur de sel | |
| 2 | red onions, finely diced | |
| 2 | garlic cloves, finely diced | |
| 2 | tablespoon(s) | ginger, finely diced |
| 1 | red chilli, seeded and finely sliced | |
| 1/2 | teaspoon(s) | turmeric, ground |
| 1 | tablespoon(s) | brown sugar |
| 1 | pinch(es) | fennel seeds, ground |
| pinch(es) | freshly ground black pepper | |
| splash(es) | turmeric oil for drizzling | |
| 1 | teaspoon(s) | black sesame seeds |
