Tomato Soup
By Diherbert
Thanks to Patrick Russell, chef of Max's Wine Dive in Dallas for sharing on Dallas Fox 4 Good Day morning show.
4.5/5
(8 Votes)
Ingredients
- 10 Roma Tomatoes chopped
- 4 cloves garlic crushed
- 1 can whole peeled tomatoes
- 1 medium yellow onion (medium dice)
- 1/2 cup Extra Virgin Olive oil
- 10 leaves of Basil
- 2 teaspoons sherry vinegar
- 1 tablespoon butter
- Salt and Pepper to taste
Preparation
Step 1
Lightly roast the Roma tomatoes on a sheet pan in a 400F oven for 10 minutes. In a stockpot, sweat out the onions and tomatoes in the butter and olive oil. Add the canned tomatoes, sherry vinegar, and roasted Romas, bring to a boil, reduce heat to simmer and reduce by 1/3. Remove from heat and blend, serve hot.
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