Ingredients:
1 1/4 lbs ripe tomatoes
1 red onions
1 red bell peppers
3 cups vegetable stock ( or 3 cups water plus 1/2 vegetable bouillon cube)
1 tablespoon olive oil
4 -8 sprigs fresh sage
salt and pepper
Directions:
Wash and halve the tomatoes.
Halve the pepper, removing the core and seeds.
Cut the onion in quarters.
Place the vegetables and two sprigs of sage on a large bake pan.
Sprinkle with the olive oil.
Bake for 30 minutes in the oven at 400 degrees.
Remove the vegetables from the oven and place them in an ovenproof dish.
Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
Allow the vegetables to cool.
Puree with a handblender.
Reheat in a pan on the stove when ready to serve.
Garnish with chopped sage.
Servings: 2
Time preparation: 10 min.
Time total: 70 min.