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.
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.
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