Prep time:
15 minutes
Cook time:
1 hour
Serves
4
Ingredients:
3 pounds heirlooms seeded and chopped
2 tablespoons of extra-virgin olive oil
1 Vidalia onion thinly sliced
3 garlic cloves (chopped)
1/4 cup white wine
sea salt
black pepper
1 cup of Parmesan cheese, grated (pass at the table)
fresh basil leaves
Directions:
1. In a medium pot , over medium and on low heat, heat the oil and cook the onion and garlic for 15-20 min.
2. Add 1/4 cup of white wine. Cook over the low heat and add the tomatoes increasing the heat to medium and continue to simmer for 1 hour.
3. Add salt and pepper and a little water for consistency as you stir. Amount of water depends on how thick/thin you like your soup.4. Ladle into warm bowls, drizzle each with olive oil, basil and grated Parmesan (a whole basil leaf on top of each bowl)
Pass Parmesan cheese & crust bread around the table as you serve.
Related links:
10 tips for the perfect lasagnaHow many nights a week do you actually cool?
