Ingredients
- 1 onion
- 3 quart stock pot over low hea the onions (heavy)
- 2 lb tomatoes (plum)
- 1 c dry wine (white)
- 1/4 c virgin olive oil
- 3 tb herbs (chopped fresh)
- 1/2 tb garlic (minced)
- some pepper
- some heat the olive oil in
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.
