Tomato Bisque

From Annie Sidley’s Smart Markets Kitchen

• 8 cups coarsely chopped market tomatoes
• 1 medium onion, diced
• 5 chopped garlic cloves
• 1 cup red or white wine
• 2 tablespoons chopped fresh basil
• 1 teaspoon dry oregano
• 1 teaspoon dry dill
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 cup cream or half-and-half

Saute onion in pan with olive oil until softened, add wine and let reduce at a slow boil for 5 minutes.

Add remaining ingredients except cream.

Cook another 15–20 minutes until tomatoes are soft.

Let cool ten minutes and then carefully, in small batches, puree until very smooth.

Add cream and salt and pepper and blend another minute.

Serve hot or cold. Mmm, good!

For 4–6 servings.

Photo by stu_spivack