Recipe - Puree Of Tomato Soup

One fourth cup Virgin olive oil
1 md Onion
peeled and roughly minced
One half tablespoon Minced garlic
2 pound Plum tomatoes,pref. overripe
1 cup Dry white wine
3 tablespoon Chopped fresh herbs
any combination of Basil,
Oregano, Thyme & Marjoram
Salt; to taste
Freshly ground pepper
to taste

HEAT THE OLIVE OIL in a 3quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini