Oven cooked tomato soup.

Directions

1. Wash the tomatoes and cut them diagonally into 4 or 6 pieces. Do the same with the peppers, but cut them into smaller pieces. Place everything in a baking dish large enough to prevent overlapping. Mix with 1 tablespoon of olive oil, crushed garlic, salt, and pepper.
2. Thinly slice the onion diagonally and evenly spread the slices on top. This step is crucial as it ensures the onion cooks thoroughly. Halfway through cooking, remove the tray from the oven and give the contents a good stir to promote even cooking.
3. Cook uncovered at 190°C on the air setting for 50 minutes. Monitor closely to prevent burning on top; if necessary, stir again and lower the heat, but do not cover.
4. Once cooled, place the mixture in a food processor in batches and blend until smooth. Stir in the remaining olive oil and adjust the seasoning to taste.
5. It can be eaten warm or cold.