1 large onion finely diced 1 carrot scraped and finely diced 2 ribs of celery finely chopped ¼ cup of good quality olive oil 5 large cloves of crushed fresh garlic ¼ cup white wine 3 sprigs fresh thyme 1 bay leaf 3 pounds fresh ripe tomatoes (seeded & skinned)
To begin: sauté onions, carrots & celery in olive oil on medium flame until translucent, about 10-15 minutes.
Add fresh garlic, bay leaf, and fresh thyme and cook for 2 minutes more.
Add white wine and reduce for 3 minutes.
Add seeded and skinned fresh tomatoes and cook for 45 minutes on medium-low flame and then remove from stove.
Puree and strain into a clean pot.
To finish: add 24 oz. of homemade chicken stock to strained tomato puree season with salt and pepper and add 4 oz. of heavy cream.