Fresh Tomato Soup

3 lbs. ripe tomatoes, coarsely chopped
1/4 medium onion, chopped
1-3 tsp. sugar
1 Tbsp. extra-virgin olive oil
1 1/2 tsp. kosher salt
1 Tbsp. balsamic vinegar

Put tomatoes, onion, olive oil, vinegar and salt in large bowl; toss. Let stand at room temperature for at least 20 minutes or until tomatoes release their juices, tossing occasionally. Process in food processor or blender until mixture is smooth. Force through a fine-mesh sieve into a bowl; discard solids. Stir in one – three teaspoons sugar depending on ripeness of tomatoes (the less ripe, the more sugar). Serve at room temperature or chilled, drizzled with additional oil. Serves four.

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