This soup was the result of an experiment trying to make pasta sauce out of tomatoes from our garden. We had SO MANY that I had to figure out a lot of creative ways to prepare them. I love this recipe because you can throw just about anything in the pot and it's going to taste good. Canned tomatoes can be used instead of fresh with excellent results. Also, this soup keeps really well in the fridge for eating all week long!
1 onion (any variety)
4-6 cloves garlic (I really love garlic, so adjust to your own taste)
1/4 cup extra virgin olive oil
1 tsp crushed red pepper
8-12 good sized garden maters, peeled and seeded
14 oz can tomato sauce
2 cups chicken stock
Handful of fresh basil
salt & pepper to taste
Heat olive oil in large pot over medium heat. Chop onions and garlic and add to pot. Sprinkle in red pepper. Cook this until the onions are tender. Add chopped maters, stir everything together and heat the tomatoes through. Stir in tomato sauce and heat to simmer. Add chicken stock and continue to simmer for about 30 minutes. Remove pot from heat and allow to cool a bit before putting soup into a blender. Blend until smooth. Just before serving, stir in some basil ribbons.
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