Tomato Soup a la Leonard Blaisdell
Source of Recipe
Leonard Blaisdell RFC
Recipe Introduction
Approximately 56 ounces of home grown tomatoes (not the ones bought in a
store) would do as well if you coarsely diced them.
List of Ingredients
2 28 ounce cans of whole diced tomatoes
1 large bell pepper (color doesn't matter)
1 medium yellow onion
2 Tbsp non-virgin (or virgin if you prefer) olive oil
salt to taste, probably a tablespoon or more
sugar to taste, probably a teaspoon or more
Recipe
Coarsely chop one medium onion and one whole bell pepper and saute in
the olive oil until the onion is translucent.
Dump in the canned tomatoes and let cook for forty five minutes or even
more if you forget to check.
Remove from heat and apply the stick blender until you get the
consistency that you want, from real chunky to pretty smooth.
Taste and add salt until the mixture is salty enough, then add sugar if
you don't like the sharp bite until the taste smoothes out to your
liking. Put back on the heat until it's as hot as you want.
For fancy style, you'd add a pint of cream near the end and mix with a
spoon until reasonably uniform.
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