Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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