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Tomato Soup
January 2007 Recipe

As the temperature dips this winter, why not try a new soup recipe filled with healthy, delicious tomatoes, which will sure fend off any colds.

What you will need:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
 12 large garlic cloves, peeled
Salt and pepper to taste
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water

Preheat the oven to 500 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. (Alternatively you can use an immersion blender right in the pot.) The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat. Enjoy!

In This Issue:
Keep it Dark at Night
Down Syndrome Test Urged for Pregnant Women
Antibiotics Not Needed for Runny Nose
Recipe: Tomato Soup

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