This soup is one of my favorites and even more so in winter, I've lost count of how many times I've made it in the last two months!
10 large ripe tomatoes
2 red bell peppers
1 green onion stalk
1 red onion
3 garlic cloves
2 tablespoons dried oregano
1 cup of water
Salt and pepper to taste
Fresh basil to taste
2 tablespoons olive oil
1 tablespoon red wine (optional)
In a pot add the olive oil and sauté the whole garlic, the onion cut in 2 and the previously cut bell peppers. Add the oregano and stir. Brown them (without burning them) and then add the tomatoes cut in 4. Stir occasionally and leave them over medium heat for about 5-7 minutes. Add the basil to taste. The tomatoes should have already released their juice, add the cup of water and cover. Let everything cook for about 15 minutes over medium-low heat.
Add salt and pepper. Then carefully blend everything. Check and adjust the flavor. Serve with fresh basil, Parmesan or Gorgonzola cheese.
If you want to peel the tomatoes or remove the seeds that's fine. I don't do it because I feel I don't waste any more food and just make sure to blend everything well.
If you don't have red wine you can add balsamic vinegar.
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