Puree Of Tomato Soup
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.