1. Choose tomatoes with high ripeness, remove the roots, and cut a cross knife on the top of the tomatoes.
2. Boil a small pot of hot water, put the tomatoes in for 10 seconds, and quickly remove them.
3. Scalded tomatoes can easily peel off the skin.
4. Cut the peeled tomatoes into cubes.
5. Put olive oil (salad oil can also be used) and butter in the wok, the ratio is 1:1, add garlic cloves and saute until fragrant.
6. Then add the chopped onion and stir fry, and at the same time add black pepper, and saute until fragrant.
7. Pour diced tomatoes and stir fry over high heat.
8. When the soup is slightly thick, turn to medium-low heat, season it, add sugar, salt, pizza spice, and basil. Stir continuously until the soup thickens.
Tips:1. I personally think that tomatoes should be diced, and there are a lot of soups that have been beaten with a food processor. Have enough patience to keep stir-frying to prevent sticking.
