Dried Tomato Soup

By Becky Jo

All the herbs were whole dried. I crumbled them into
the pot as the onion and garlic were cooking. All the
ingredients except for the garlic, olive oil, ginger
and water were homegrown and dried. Don't know if this
will taste as good with store bought stuff. The dried
tomatoes had no seasoning or oil on them.
This made a lovely brothy tomato soup.

Ingredients

• 2 tb Olive oil
• 4 Garlic cloves, large
• 2 sm Onions, sliced
• 1 t Basil, dried
• 1 t Oregano, dried
• 1/2 ts Rosemary, dried
• 1/4 ts Ginger
• 12 Dried tomato slices, 4in Diameter
• 6 c Water
• 1 pn Salt

Details

Adapted from recipesource.com

Preparation

Step 1

Heat the oil in a medium saucepan on a medium heat.
Slice the garlic in fairly large pieces and add to the
oil, add the sliced tomatoes. Saute on mediun heat
until soft. Add the herbs and ginger. Saute for a
minute or 2 longer. Add a little water if it gets to
dry. Add enough hot water to fill the pot, 4-6 cups
worth. Cover, bring to a boil, reduce to a simmer.
Keep covered stirring occasionally to prevent
sticking. Taste and add a little pinch of salt if you
think it’s needed 10 minutes or so before serving. I
left this simmering for about 3 hours. I imagine it
would be ready anywhere after about half an hour.