2kg tomatoes (3 different kinds)
1 large onion
1 stock cube
4 tablespoons olive oil
Cut the tomatoes into quarters. Put them in an oven dish and cover with aluminum foil. Heat the oven to 180 degrees and place the dish in the oven for 45/50 minutes.
Put a pan on the cooking fire with the olive oil. Add the chopped onion and let it soften and caramelize.
Then add the stock cube, then the tomato and mix smoothly with the hand blender.
Finally, sieve the soup, to let out the seeds and skins of the tomato.