Provençal tomato soup with olives

1. 

onion 3.5 oz (100 g) • dried tomato 1.75 oz (50 g) • olive oil 2 tbsp (30 ml)

Clean and finely chop the onion. Cut the dried tomatoes into small pieces. Fry both ingredients in olive oil.

2. 

olives with peppers 2.75 oz (80 g) • chili pepper  1 pc • tomato paste 1.05 quart (1000 ml)

Add chopped olives, chopped pepper and tomato puree. Mix...

3. 

water 1.05 quart (1000 ml) • salt 1.5 tsp • sugar granulated 1.5 tbsp • balsamic vinegar 1 tbsp • basil dried 2 tsp

... and add boiling water. Add salt, sugar, vinegar and basil. Cook for 25 minutes.

4. 

sterilized tomatoes 7 oz (200 g)

After above mentioned time add finely chopped sterilized or peeled fresh tomatoes. Salt and add more basil. Cook for a short time.

5. 

parmesan

You can serve with grated cheese.