| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 6 | Servings | ||
INGREDIENTS
| 1/4 | c | Virgin olive oil |
| 1 | md | Onion peeled and roughly diced |
| 1/2 | tb | Minced garlic |
| 2 | lb | Plum tomatoes,pref. overripe |
| 1 | c | Dry white wine |
| 3 | tb | Chopped fresh herbs any combination of Basil, Oregano, Thyme & Marjoram |
| Salt; to taste | ||
| Freshly ground pepper to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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