Tomato Soup Florentine

• 1 Tbsp. butter
• 1 c. onion, chopped
• 1 large clove garlic, crushed
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. dried rosemary
• 3 1/2 c. cooked fresh tomatoes
• 3 Tbsp. dry sherry
• 1/4 tsp. honey
• 1 to 2 c. fresh spinach, chopped

1. Cut tomatoes in chunks; takes 5 to 6 large fresh tomatoes. Remove cores and stew them over medium heat without adding water for 15 to 20 minutes.
2. In a saucepan, cook the onion and garlic in the butter with salt and pepper until onion is translucent.
3. Add herbs and saute a few more minutes.
4. Add cooked tomatoes, sherry and honey.
5. Cover and simmer 30 to 40 minutes.
6. Add fresh chopped spinach for last 10 minutes of cooking time.
7. Serve with warm French bread.

butter, onion, clove garlic, salt, ground black pepper, rosemary, tomatoes, sherry, honey, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725905 (may not work)