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garlic clove, minced
plum tomatoes, over-ripe
herbs of choice, fresh and chopped
NOTE: Use any combination of basil, oregano, thyme and marjoram.
Heat the 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.