Puree of Tomato Soup

• 1/4 cup olive oil, extra-virgin
• 1 medium onions peeled and roughly diced
• 1/2 tablespoon garlic minced
• 2 pounds italian plum (roma) tomatoes over-ripe
• 1 cup white wine dry
• 3 tablespoons herbs fresh, chopped, any combination of basil, oregano, thyme & marjoram
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste

1. HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat.
2. Add the onions and cook slowly, without coloring, for about 7 minutes.
3. Add the garlic, tomatoes, white wine and herbs.
4. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
5. Strain and reserve the liquid.
6. Place the tomatoes in a blender or processor and puree until very smooth.
7. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds.
8. Taste for salt and pepper.
9. Serve with fresh mozzarella cheese if desired.

olive oil, onions, garlic, italian plum, white wine, herbs fresh, salt, black pepper

Taken from recipeland.com/recipe/v/puree-of-tomato-soup-42223 (may not work)