Max's Wine Dive Tomato Soup - Dallas News |

Max's Wine Dive Tomato Soup

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Thanks to Patrick Russell, chef of Max's Wine Dive in Dallas.

Max's Wine Dive Tomato Soup
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

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.

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