When the going got tough my mother always used to say, "When life throws you tomatoes, make a tomato soup." I kid. Thankfully, she never actually said that, but she did make an amazing fresh-market tomato soup. I love this simple recipe because It's Cuisinart-free and when you dip crusty bread in it, the "going" does get a little easier.
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
1 cup of Parmesan cheese, grated (pass at the table)
fresh basil leaves
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 lasagna
How many nights a week do you actually cool?