1/4 c Virgin olive oil 3 tb Chopped fresh herbs
1 md Onion - any combination of Basil,
- peeled and roughly diced - Oregano, Thyme & Marjoram
1/2 tb Minced garlic Salt; to taste
2 lb Plum tomatoes,pref. overripe Freshly ground pepper
1 c Dry white wine - to taste
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
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