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See below ingredients and instructions of the recipe
2 lb Tomatoes; diced
2 Cloves Garlic; coarsely
2 tb Olive Oil
1/4 c Dry Red Wine
5 c Vegetable Stock
1 cn Tomato Paste
2 bn Basil; coarsely chopped
Ground Black Pepper
Dice the tomatoes into bite-sized pieces. Set aside.
Heat olive oil until it is warmed. Add the garlic saute it very
gently only until it becomes fragrant. Add the tomatoes, stir once
add the remaining ingredients except the basil salt pepper. Raise
the heat a little, cover let the soup cook gently without ever
letting it quite come to the boil. Let it cook like this for 45
minutes. You want the tomatoes to be softened. Add the seasonings
the basil. Cook long enough to warm the basil through. Serve with
freshly baked, crusty, Italian bread.
MARK'S NOTE: If you want a thin soup, omit the tomato paste. If you
want it to be thicker, add the paste, but it will make quite a
difference to the texture of the soup. If serving as a lunch, or with
only a light main course, then the paste makes this a rich
satisfying soup: if serving purely as an appetizer, then omit the
Also, do not let the soup come to a full rolling boil. It is best
served warmed. Once you add the basil, you may want to switch the
heat off let the soup sit for a while, reheating just before
Recipe by Mark Satterly Posted by Katherine Smith, Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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