Serves: 4 to 6
2lbs ripe tomatoes, quartered
1 medium onion, sliced
4 cloves of crushed garlic2
tablespoons olive oil
fine sea salt
4 cups chicken stock (or vegetable)
1/2 cup white wine
5 shakes of Tabasco (or more to taste)
10 fresh sage leaves, roughly chopped
1 cup of heavy cream (optional)
Sautee onions and garlic on medium heat with a pinch of salt, stirring often until onions become translucent.
Add the peeled tomatoes and white wine to the onions and garlic, bring to a boil, then reduce to a simmer and cook for 30 minutes.
Add chopped sage simmer for 10 more minutes.
Using an immersion blender, or a standard blender and working in batches, purée the soup until smooth.
Strain through a fine sieve to remove seeds and skins.
Add cream if desired – it will create a richer texture, but mute the flavour and acidity of the tomatoes.
Adjust seasoning with salt and Tabasco to taste.