Puree Of Tomato Soup

Serves:

Ingredients:

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

Method:

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.