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My note on the recipe card states simply “I love this”. But then, I’m a tomato nut. Even as a kid I would eat a tomato like an apple after school. One of my fondest memories as a child was picking a warm beefsteak tomato off the vine in Indiana in my Grandma Sleeth’s garden. It was so large I had to use two hands. Low in calories too.
4 cups tomatoes, peeled and blended in a food processor but still a bit chunky
1-10 ¾ ounce can chicken broth
1 teaspoon dried oregano
2 teaspoons dried thyme
2 teaspoons dried basil, or 2 tablespoons fresh
1 clove fresh garlic, pressed or chopped
¼ cup onion, diced
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper
Sour cream to dollop with
4 cups tomatoes, peeled and blended in a food processor but still a bit chunky
1-10 ¾ ounce can chicken broth
1 teaspoon dried oregano
2 teaspoons dried thyme
2 teaspoons dried basil, or 2 tablespoons fresh
1 clove fresh garlic, pressed or chopped
¼ cup onion, diced
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper
Sour cream to dollop with
- Combine all ingredients except sour cream.
- Cook 20 minutes or until onions are transparent.
- Serve hot with a dollop of sour cream.
