Ingredients
- 1 onion
- 2,800 ml stock pot over low hea the onions (heavy)
- 600 gr tomatoes (plum)
- 240 ml dry wine (white)
- 60 ml virgin olive oil
- 24 gr herbs (chopped fresh)
- 4 gr 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.
