Monday, August 15, 2011

Fresh tomato soup

This fresh tomato soup recipe is my happy accident. I had full intentions of testing this tomato sauce recipe from an Eating Well cookbook, except I had to change one ingredient...then another. (In retrospect, it hardly resembles the original recipe much anymore!)

My daughter tried the sauce and said "It tastes just like soup. It's making me dance." She was right. Now I'll have great soup for the winter!!

Fresh Tomato Soup
8 c. fresh paste tomatoes, chopped
2-3 T. olive oil (a few splashes around the pan)
2-3 heads garlic, chopped, depending on preference
3 c. chopped onions
1 1/2 tsp. salt
1 T. dried oregano
1 T. dried basil
1/4 c. burgundy wine
1 T. balsamic vinegar
pepper to taste

Heat oil over mediu m heat. Add garlic, cook, stirring constantly about 2 minutes. Add onions and salt, stirring, cook 10-15 min. or until golden.

Add spices, burgundy wine and vinegar, simmer 2 minutes. Add tomatoes and turn heat down to keep it simmering; cook 1 hour or until tomatoes are thick and color is a deep red-brown.

Remove from heat; cool; blend with hand blender or in blender until smooth.


Jenn the Greenmom said...

Oh. My. Goodness.

Did you peel the tomatoes first, or just cook them and then blend the skins into oblivion?

I'm betting this could freeze beautifully too...

Wow. Lunch tomorrow.

Robbie said...

Blended the heck out of it. :-)