Puree of tomato soup
6 servings
Ingredients
| Quantity | 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 |
| Salt; to taste | ||
| Freshly ground pepper to taste | ||
Directions
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