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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Adapted from a recipe by Pam . It easily scales up (the original recipe was for 52 servings!). You can also use 2 quarts of fresh, ripe tomatoes, peeled and deseeded. Ingredients:
5 (14 ounce) cans diced tomatoes |
1 medium onion, chopped |
1 garlic clove, minced |
1/2 celery rib, chopped |
1 teaspoon chopped fresh flat-leaf parsley |
1 teaspoon chopped fresh basil |
1 bay leaf |
1/2 tablespoon kosher salt |
1 tablespoon white sugar |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Combine tomatoes, onion, garlic, celery, parsley, basil and bay leaf in a large pot. Bring to a boil, reduce to a simmer, cover and cook until quite soft, 1-2 hours.
2. Remove bay leaves and puree soup with an immersion blender. (You can use a food processor or blender, but both tend to add air and will make the soup distinctly pink instead of red.)
3. Add salt, sugar, and pepper. Bring to a boil, reduce to a simmer, and cook, uncovered, 1-2 hours, until thickened.
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