Yield: 6 Servings
|2 tablespoons||Olive oil|
|4||Garlic cloves, large|
|2 smalls||Onions, sliced|
|1 teaspoon||Basil, dried|
|1 teaspoon||Oregano, dried|
|½ teaspoon||Rosemary, dried|
|12||Dried tomato slices, 4in|
Heat the oil in a medium saucepan on a medium heat. Slice the garlic in fairly large pieces and add to the oil, add the sliced tomatoes.
Saute on mediun heat until soft. Add the herbs and ginger. Saute for a minute or 2 longer. Add a little water if it gets to dry. Add enough hot water to fill the pot, 4-6 cups worth. Cover, bring to a boil, reduce to a simmer. Keep covered stirring occasionally to prevent sticking. Taste and add a little pinch of salt if you think it's needed 10 minutes or so before serving. I left this simmering for about 3 hours. I imagine it would be ready anywhere after about half an hour.
This made a lovely brothy tomato soup.
All the herbs were whole dried. I crumbled them into the pot as the onion and garlic were cooking. All the ingredients except for the garlic, olive oil, ginger and water were homegrown and dried. Don't know if this will taste as good with store bought stuff. The dried tomatoes had no seasoning or oil on them.
Created by Sandra P. Hoffman. Submitted By SANDRA HOFFMAN <GHIDRA@...> On MON, 20 NOV 1995 215516 -0500 (EST)