Troy Farmer's Market Tomatoes Raya Ioffe


2-3 chopped onions
1 head of garlic, minced
15 tomatoes, chunked
bunch of basil, minced
1/4 – 1/2 lbs of spinach
olive oil
48- 64 oz of stock
salt and pepper to taste


Warm oil (enough to generously cover the bottom of the pan).  Saute onions for 5 minutes.  Add garlic and tomatoes.  Saute another 5-10 minutes. Add stock.  Cook for 15-20 minutes.  (I like to take the skins, that float to the top, off sometimes, if I feel like it).   Add spinach, basil, salt and pepper at the end.  Turn heat off.  Use an immersion blender or a food processor to puree the soup. Adjust the seasonings to taste.  Garnish with chopped basil.  Enjoy!

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