Ingredients for 4:
- 2 purple onions peeled and sliced
- 2 garlic cloves, peeled and sliced
- 1/2 teaspoon cayenne pepper
- olive oil for drizzling
- 1,500 kg of ripe tomato, without seeds and cut in half
- 1 teaspoon of sugar
- 1 teaspoon of Vinegar of Modena
- 1 liter of vegetable broth
- 100 ml of milk cream
- Coarse salt
- ground black pepper
- 3 tablespoons of pine nuts
- 75 g dried tomato in oil, drained (reserving the oil)
- 50 g Parmesan Cheese
- Olive oil
Preparation:
1. Preheat the oven to 180º C. Place a container that can go in the oven on the stovetop and heat it over medium-high heat.
2. Add the onion, garlic and cinnamon pepper, drizzle with olive oil and fry for about 4 minutes.
3. Add the tomatoes cut-side down, season with salt, pepper, and sugar, drizzle with the balsamic vinegar, and cook over high heat until they begin to caramelize, about 3 to 4 minutes. We stir and then roast them in the oven for about 20 minutes.
4. While we make the pesto. We toast the pine nuts in a dry frying pan until golden brown, being careful not to burn them.
5. Crush the dried tomatoes, season them with salt, add the pine nuts and grind again.
6. Add the cheese and enough of the reserved tomato oil to get a thick consistency (3-4 tablespoons of pesto should come out).
7. We place the roasted vegetables in a casserole, pour the broth and bring it to a boil.
8. After about 4 minutes we add the milk cream, mix well and cook for another 4 minutes. Blend and serve with a little pesto on top.