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Ingredients:
12 medium ripe tomatoes, peeled and seeded
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, minced
2 tbsp chicken bullion (vegetarians can substitute)
1 tsp red pepper flakes
1 tsp oregano
3 tbsp butter
Salt and pepper to taste
Lemon wedges
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat olive oil over medium heat. Add onion and garlic and cook until onions are slightly transluscent. Add tomatoes and bring to a boil over high heat. Add chicken bullion, red pepper flakes and simmer on med-low heat for 25 minutes.
In batches, pour soup mix into a blender and blend until smooth (you can leave some un blended, depending on the texture you want). Pour blended tomatoes back into pan and heat on med until hot. Add butter and stir until melted. Season with salt and pepper and serve with lemon wedges on the side for an added zip.
Serve hot or cold. For the best flavor, use fresh tomatoes in season.
It's yummy! Prep time: 45 minutes Serves 6 Recipe submitted by: tuckygal
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