Author Notes
This is my interpretation of a recipe that was the most popular item on the menu at the restaurant I worked at in college. No surprise why, it's addictive. —Vicky | Things I Made Today
Ingredients
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1
large yellow onion, chopped
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1
large carrot, chopped
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3
celery stalk, chopped
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3
garlic cloves, minced
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3 tablespoons
tomato paste
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3 cups
high quality canned tomatoes
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2 cups
water
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1/2 tablespoon
kosher salt
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1/4 tablespoon
pepper
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1 tablespoon
honey
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1
bay leaf
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1 1/2 cups
heavy cream
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4
tomatoes, roughly chopped
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2 tablespoons
fresh dill, chopped
Directions
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Heat olive oil in large pot. Saute onions, carrots, celery, and garlic until soft. Add in tomato paste and stir until well mixed. Add canned tomatoes, water, bay leaf, and honey. Season with salt and pepper.
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Cook down for 10-15 minutes, until starting to thicken.
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Add in cream and tomatoes. Mix well and cook for 10-12 more minutes.
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Stir in dill. Serve with crusty bread.
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