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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat up the olive oil in a frying pan. | 2. Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes. | 3. When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.). | 4. Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.). | 5. Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn. | 6. Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more. | 7. Taste the broth then sprinkle sea salt and pepper over soup to your taste. | 8. Serving: you can serve with torn fresh basil leaves over top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	2		sliced	88.0	20.548000000000002	2.42	0.22
garlic clove	2		crushed	403.4676	0.0	89.7602	2.2667
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
cherry tomato	1	lb		403.4676	0.0	89.7602	2.2667
passata	10	fluid		403.4676	0.0	89.7602	2.2667
vegetable stock	16	fluid		-	-	-	-
sea salt			coarse	403.4676	0.0	89.7602	2.2667
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.