Tomato and Pepper Soup
Blanch the tomatoes, peel, quarter, remove the seeds and dice.
Preheat the oven to 250°C (approximately 500°F).
Rinse the peppers, halve, remove the seeds and ribs. Place the peppers skin side up on a lined baking sheet. Bake until the skin is black and the skin starts to bubble.
Remove the peppers and cover with a damp kitchen towel. Let stand briefly, remove the skin and cube.
Peel and finely chop the shallot and garlic. Sweat in 2 tablespoons of hot oil until translucent. Add the vegetables and pour in the wine. Season with salt and pepper. Simmer over medium heat for about 20 minutes. Season the soup with vinegar and sugar. Thicken with the cornstarch and serve garnished with basil.