Tuesday, July 23, 2013

Occupy Your Kitchen: Easy Stewed Tomato Soup

With dill and Wisconsin goat cheddar, grilled sprouted whole grain tortillas.
Easy Stewed Tomato Soup
  • 1 28 ounce can of stewed tomatoes.
  • 1 small yellow onion, halved across the equator, quartered across the radial and separated into leaves.
  • 4-5 cloves of garlic.
  • Salt and pepper to taste.
  • 14 ounces of water.
  • Extra-virgin olive oil.
  • Optional - hand full of herbs (...du Provence, dry dill, chili flakes, whatever you like).
Over medium heat, sweat onions and garlic in olive oil until translucent.

Add stewed tomatoes, which you have crushed with your own impeccably clean hands, and water.

Season and simmer, covered for 20 minutes.

Can be reduced for pasta sauces, great for braising fish or poaching eggs.

I like to garnish mine with grated cheese and a touch of raw olive oil.