Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | Virgin olive oil |
1 medium | Onion peeled and roughly diced |
½ tablespoon | Minced garlic |
2 pounds | Plum tomatoes,pref. overripe |
1 cup | Dry white wine |
3 tablespoons | Chopped fresh herbs any combination of Basil, Oregano, Thyme & Marjoram |
\N \N | Salt; to taste |
\N \N | Freshly ground pepper to taste |
HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK