Apr 282012
 

INGREDIENTS:

10 cans diced tomatoes
8 fresh tomatoes rough chopped
16 oz chicken broth
1 Tbsp Virgin Olive Oiler’s Sun Ripened Tomato Sea Salt
1 Tbsp Fresh cracked black pepper
6 Tbsp fresh chopped basil
2 Tbsp fresh minced garlic
2 cups cream

PREPARATION:

In a soup pot, add the diced tomatoes, fresh tomatoes and cook for about 10 minutes till the fresh tomatoes are soft.  Using an immersion blender, puree tomatoes till smooth. Add remaining ingredients and heat through and stir well.

Dec 282011
 

INGREDIENTS:

½ pound Roma tomatoes, seeded and diced ¼”
2 oz diced red onion
½ oz minced garlic
¼ oz fresh basil thinly slivered (chiffonade)
1 Tbsp any Virgin Olive Oiler EVOO
1 Tbsp aged 18 year Traditional Style Balsamic Vinegar
¼ oz Lime Sugar
¼ oz Murray River flake Sea Salt
1/8 oz freshly ground black pepper

PREPARATION:

Whisk together all the wet ingredients and seasonings.  Fold in remaining ingredients.  Careful not to bruise the tomatoes. Serve with a nice crusty French or Italian bread.