What’s great about this recipe is that you don’t have to peel or seed the tomatoes, just core them. If you want a deeper, richer tomato flavor, you could toss the onions, tomatoes, sugar, salt, and pepper with the olive oil, spread everything out on a baking sheet and roast at 425ºF for about 30 to 40 minutes. Purée with the basil, then proceed with the recipe. Serve with bread, cheese, salad, some wine…
2 T olive oil
1 large onion, chopped
2-lbs ripe tomatoes, cored and quartered
1 T chopped fresh herb–basil, dill, parsley…
3/4 t sugar, optional
salt and pepper, to taste
4 c chicken or vegetable broth
2 c cooked white, or other, beans
chopped fresh herb, for garnish
1. Heat oil in a soup pot or sauce pan over medium heat. Add onion and sauté, stirring often, until onion begins to brown, about 10 minutes. Add tomatoes, herb, sugar, if using, salt, and pepper. Bring to a boil, then reduce heat and simmer until tomatoes are very soft and saucy, about 15 minutes, or longer. Let cool just a bit.
2. Transfer mixture to a blender or food processor and coarsely purée (or finely purée). Return mixture to pot or pan. Add broth and beans. Heat through. Taste for seasonings. Serve, garnished with fresh chopped herb.