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INGREDIENTS
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)
PROCEDURE
- 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.
- Top with freshly chopped basil.
