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found it in the San Francisco Chronicle...We cut it way down...delish
A SOUP OF LOCAL TOMAHTOES & LITTLE ELSE
This is very good garnished with hearts of romaine or escarole that have been tossed with olive oil, salt and pepper and then grilled for about 5 minutes or so (on a barbecue or in a grill pan), then chopped.
Makes 3 quarts 8 to 10 people
INGREDIENTS
8 ounces butter
7 pounds tomatoes, either Romas or Early Girls or the like (save your heirlooms for a salad)
1 cup dry red wine
1 cup water, or more as needed
Salt and pepper to taste
Leaves from 1 bunch basil, roughly chopped
Mixed aromatic herbs to equal 1 bunch (such as mint, parsley, pennyroyal), roughly chopped
INSTRUCTIONS
Melt half of the butter in a large stainless-steel pot that will accommodate the tomatoes in a double layer. Place over high heat and add the tomatoes -- don't bother to core them. Cook, stirring occasionally, for about 10 minutes, until the skins start to split.
Add the wine. If the tomatoes seem dry, add the water. Cover and cook for about 10 minutes, stirring now and again. The tomatoes will start to look like stewed tomatoes. If they look too dry, add more water. Continue to cook until the tomatoes collapse. Season with a generous amount of salt and pepper.
Reduce heat and add the herbs. Cook for another 10 minutes. Put the soup through a food mill or push through a large mesh sieve fine enough to remove seeds and skins.
Return the soup to the pot and place over medium heat. Cut the remaining butter into tablespoon-size pieces, then stir into the hot soup.
Yields about 3 quarts; serves 8 to 10
PER SERVING: 245 calories, 3 g protein, 15 g carbohydrate, 19 g fat (12 g saturated), 50 mg cholesterol, 216 mg sodium, 3 g fiber.
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