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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. This recipe seems like it has a lot of dried herbs, but the quantities are correct. Low in calories too.
4 cups fresh tomatoes, peeled, or 1-28-ounce can San Marzano tomatoes (add water to make 4 c. if needed), blended with an immersion blender 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, chopped
2 cloves fresh garlic, pressed or chopped
¼ cup onion, diced, uncooked
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper
Sour cream to dollop with
4 cups fresh tomatoes, peeled, or 1-28-ounce can San Marzano tomatoes (add water to make 4 c. if needed), blended with an immersion blender 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, chopped
2 cloves fresh garlic, pressed or chopped
¼ cup onion, diced, uncooked
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper
Sour cream to dollop with
- Combine all ingredients except sour cream.
- Cook 20 to 30 minutes or until onions are transparent.
- Serve hot with a dollop of sour cream.
- Makes 4, 1 cup servings.
