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Serves
4 (recipe can be doubled)
Author Notes
As I was, once again, shouting hosannas while eating Marcella Hazan’s Tomato Sauce with Onion and Butter straight from the pot, I thought “hmmm, I bet this would make an awfully good tomato soup.” Slightly adapted from Kristen’s Genius recipe. —mrslarkin
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Ingredients
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1
26-ounce box of Pomi strained tomatoes
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1
26-ounce box of Pomi chopped tomatoes
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8 ounces
unsalted butter
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2
medium yellow onions, peeled and cut into quarters
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1/2 teaspoon
kosher salt, or more to taste
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1/2 teaspoon
sugar (optional)
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A few basil leaves, chopped if fresh, crumbled if dried
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Fresh cracked black pepper, to taste
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crusty bread, or a grilled cheese sangwidge (optional)
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bag of Fritos (optional)
Directions
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Place all ingredients into a large soup pot. Bring to a boil. Reduce heat to a simmer. Put a lid on it. Cook for 30 minutes. Taste for salt.
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Serve hot, with or without the onion, with some crusty bread to dip. Or if a grilled cheese sandwich is handy, I highly recommend that for dunking. A few Fritos would be a very good thing here, too.
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