Tomato and Pancetta Soup

Rinse and core the tomatoes and blanch in a pot of boiling water for 10 seconds. Drain the tomatoes, peel and dice. Peel the onion and garlic and finely chop. Heat the oil in a saucepan, add the onion and garlic and saute until translucent. Cut the pancetta into strips, add them to the pot and sauté briefly. Stir in the tomato paste, the tomatoes and the broth. Add the thyme and the paprika to the pan and simmer partially covered, stirring occasionally until the soup is flavorful, about 30 minutes. Remove the thyme and season again the soup with sugar, sea salt and pepper.

Ladle the soup or into bowls or cups and serve garnished with thyme leaves.