Thanks to Patrick Russell, chef of Max's Wine Dive in Dallas.
Max's Wine Dive Tomato Soup
Ingredients:
10 Roma Tomatoes chopped
4 cloves garlic crushed
1 can whole peeled tomatoes
1 medium yellow onion (medium dice)
½ cup Extra Virgin Olive oil
10 leaves of Basil
2 teaspoons sherry vinegar
1 tablespoon butter
Salt and Pepper to taste
Preparation:
Lightly roast the Roma tomatoes on a sheet pan in a 400F oven for 10 minutes. In a stockpot, sweat out the onions and tomatoes in the butter and olive oil. Add the canned tomatoes, sherry vinegar, and roasted Romas, bring to a boil, reduce heat to simmer and reduce by 1/3. Remove from heat and blend, serve hot.
