Roasted tomato soup

Procedure

To prepare the soup of roasted tomatoes and ricotta cheese, preheat oven at 180 degrees. Line a baking sheet with parchment paper; drizzle with a little extra virgin olive oil. Wash the tomatoes, remove the stems and cut them in half. Arrange the tomatoes on baking paper, season with salt, a little sugar, a drizzle of olive oil and herbs. Bake for 40-45 minutes, until the tomatoes will not be lightly wilted. Allow to cool.

Once the tomatoes will be cool, Peel them with his hands and divide them into fillets.

Finely chop the garlic, celery, the shallot and (If you like) the chili. Brown them in a pan with a drizzle of extra virgin olive oil, then add the tomato and vegetable stock to cover. Bring to a boil and adjust the salt. Cook for 15 minutes and, If necessary, add a little more broth to get the desired density. Add a pinch of oregano.

Finely chop the chives, dice the bread and toast it in a hot pan (even with a drizzle of extra virgin olive oil if you want it more tasty). Combine ricotta with a spoon until you get a creamy consistency.

Pour the roasted tomato soup in individual bowls, drizzle with a little extra virgin olive oil, season with a little fresh ground black pepper and oregano, finish the dish with a dollop of ricotta cheese, with fresh chopped chives and bread croutons. Bon appétit!

MATCHING: Metiusco, Salento Rosé Igp, Vintage 2016, produced by the winery P. A wine that manages to pair well with this recipe with tomatoes. Smells like cherry and black cherry with a pleasant fruity and slightly bitter aftertaste.