| 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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