Pre-heat the oven to 250°C (top/bottom heat) and sprinkle sugar over a baking tray.
Wash the tomatoes, halve them and remove the stalk. Place the tomatoes on the baking tray (cut side down). Bake for 15 minutes until the skins come off the tomatoes. Peel off the skin. Return the tomatoes to the tray.
Add olive oil, oregano and 1 teaspoon salt. Mix everything together, then bake in the oven at 225°C for about 30 minutes until soft.
Pour the baked tomatoes into a beaker and blend with Braun’s MultiQuick 5 Vario blending shaft attachment. Season again with salt and pepper.
Pre-heat the oven to 250°C (top/bottom heat) and sprinkle sugar over a baking tray.
Wash the tomatoes, halve them and remove the stalk. Place the tomatoes on the baking tray (cut side down). Bake for 15 minutes until the skins come off the tomatoes. Peel off the skin. Return the tomatoes to the tray.
Add olive oil, oregano and 1 teaspoon salt. Mix everything together, then bake in the oven at 225°C for about 30 minutes until soft.
Pour the baked tomatoes into a beaker and blend with Braun’s MultiQuick 5 Vario blending shaft attachment. Season again with salt and pepper.
