FRESH TOMATO SOUP

Ingredients:

• 6 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 9 garlic cloves, crushed
• 6 sprigs marjoram, plus more for garnish
• 7 pounds ripe orange or red tomatoes (about 14), coarsely chopped
• 1 teaspoon sugar
• Coarse salt and freshly ground pepper to taste

We like to use orange tomatoes for their beautiful color, but red tomatoes make a soup that's just as delicious. Serves 6. TIP: Heirloom tomatoes are the tastiest of all.

Directions:

• In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.


• Stir in marjoram, tomatoes, and sugar; season with salt and pepper. Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes.


• Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes.


• Pass soup through a food mill set over a bowl to purée; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs, if desired.

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