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.

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.