Ingredients Jump to Instructions ↓

  1. 1/4 c Virgin olive oil

  2. 1 md Onion - peeled and roughly diced

  3. 1/2 tb Minced garlic

  4. 2 lb Plum tomatoes,pref. overripe

  5. 1 c Dry white wine

  6. 3 tb Chopped fresh herbs - any combination of Basil, - Oregano, Thyme and Marjoram Salt; to taste Freshly ground pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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