The best use of abundant end-of-the-summer tomatoes
Servings: 4people
Ingredients
1tbspEVOO
2tbspButter
1Vidalia onion, minced
3Celery stalks,minced
4Tomatoes, diced
1tbspFresh rosemary, minced
2cupsWater
2tbspBetter than Bouillon, Chicken(or to taste)
1tspWhite pepper
1/2tspCayenne pepper
Instructions
Chop the celery, onions and mince the rosemary. Heat the butter and EVOO is a large soup pot. Add celery, onions and rosemary. Sauté until onions and celery are tender and translucent.
Dice the tomatoes and add to the pot. Cook on low for at least 20 minutes until the tomatoes have cooked down into a nice stew consistency.
Take off the burner and let cool for 15 minutes.
Place a couple cups of the stewed tomatoes into your hand cranked (or electric) food processor and process until almost smooth. Pour that mixture into a large reserved bowl and continue blending down the rest of the soup.
Once it has all been blended, return to your soup pot, light the stove on low and let heat through for 10 minutes.