Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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