|Tomatoes in the Pot
This recipe comes from Chef Hillary Brown of the Scottish Chefs Association.
1 lrg Onion
4 T Unsalted Butter
1 lbs. Ripe Tomatoes
1/3 c dry sherry (I left this out)
1 T Sugar
3/4 oz fresh basil
Peel and finely slice the onions.
Melt butter in a medium size saucepan.
Add the onions and cook gently until softened but not brown.
Stir from time to time with a wooden spoon.
Add the tomatoes whole, with skins and stalks, sherry and sugar. No water is required at this stage. Stir together, cover with a lid, then simmer 45 minutes to an hour.
Ladle mixture into a blender (I used a food processor) and blend until smooth.
Drop the fresh basil into the blender and continue to blend for 15 seconds.
Pour soup through a sieve into the pan. (I like my soup rustic so I skipped this part) add enough water for the correct consistency.
Season to taste, about 1 to 2 teaspoons of salt.
I used the last of the tomatoes from the garden and they were very ripe. This is a good way to use up those tomatoes that are soft and almost ready to turn. I left is rustic, but you can pass it through a sieve and filter out the big bits, but blend it up fine and it is just right.
Serve with some nice crusty bread!