INGREDIENTS

INSTRUCTIONS

Dice the tomatoes into bite-sized pieces. Set aside.
Heat olive oil until it is warmed.  Add the garlic & saute it very gently
only until it becomes fragrant. Add the tomatoes, stir once & add the
remaining ingredients except the basil & salt & pepper. Raise the heat a
little, cover & let the soup cook gently without ever letting it quite come
to the boil.  Let it cook like this for 45 minutes. You want the tomatoes
to be softened.  Add the seasonings & the basil. Cook long enough to warm
the basil through. Serve with freshly baked, crusty, Italian bread.
MARK'S NOTE: If you want a thin soup, omit the tomato paste. If you want it
to be thicker, add the paste, but it will make quite a difference to the
texture of the soup. If serving as a lunch, or with only a light main
course, then the paste makes this a rich & satisfying soup: if serving
purely as an appetizer, then omit the tomato paste.
Also, do not let the soup come to a full rolling boil. It is best served
warmed.  Once you add the basil, you may want to switch the heat off & let
the soup sit for a while, reheating just before serving.
Recipe by Mark Satterly Posted by Katherine Smith, Kook-Net: The Shadow
Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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