Puree of Tomato Soup

Directions

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 purée until very smooth.

Add the reserved liquid to the tomato purée and pass the soup through a strainer to remove the tomato skins and seeds.

Taste for salt and pepper.

Serve with fresh mozzarella cheese if desired.