Technical Stages :

• Peel the tomatoes. Cut them in two and seed them. Cut them in pieces.
• Sweat the onions and chopped garlic cloves in 2 tablespoons of oil for 5 minutes.
• Add the tomato pulp, tomato paste, 25 cl hot water, bouquet garni, sugar, salt and the powdered spices .
• Leave to simmer for 30 minutes, remove the bouquet garni, pass through a vegetable mill.
• Place in the fridge for 3 to 4 hours.
• Toast the bread and cut into sticks.
• Mix the chopped olives with 1 tablespoon of olive oil and spread on the toast.
• Adjust seasoning of the soup. Serve in bowls. Top with a drizzle of olive oil and sprig of rosemary.