Title: Puree of tomato soup
 Categories: Soups
      Yield: 6 servings
 
    1/4 c  Virgin olive oil
      1 md Onion
           - peeled and roughly diced
    1/2 tb Minced garlic
      2 lb Plum tomatoes,pref. overripe
      1 c  Dry white wine
      3 tb Chopped fresh herbs
           - any combination of Basil,
           - Oregano, Thyme & Marjoram
           Salt; to taste
           Freshly ground pepper
           - to taste
 
  HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the
  onions and cook slowly, without coloring, for about 7 minutes. Add the
  garlic, tomatoes, white wine and herbs. Cover and cook over low heat
  about 30 minutes, breaking up the tomatoes with a wooden spoon as
  they soften. Strain and reserve the liquid. Place the tomatoes in a
  blender or processor and puree until very smooth. Add the reserved
  liquid to the tomato puree and pass the soup through a strainer to
  remove the tomato skins and seeds. Taste for salt and pepper.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK