From GREG ATKINSON
This soup is so redolent with tomato flavor that you will wonder what the canned version has to do with tomatoes at all. It’s best made with the oversized deep red tomatoes that come in at the end of summer. To set it off properly, a dollop of bright green pesto or a crumble of fresh white goat cheese is just the ticket.
Makes about 4 servings
½ cup organic olive oil
1 large organic onion peeled and thinly sliced
6 large organic heirloom tomatoes (about 3 pounds), cut into thin wedges
Kosher salt and freshly ground black pepper to taste
Pesto, crumbled fresh chèvre, or olive oil, for garnish (optional)
1. Put the olive oil and onions in in a heavy soup pot over medium-high heat and cook stirring regularly with a wooden spatula or spoon, until the onions are soft and beginning to brown, about 5 minutes
2. Add the tomatoes, cover the pan, and when the soup is boiling, reduce the heat to low. Simmer until the tomatoes are very tender and beginning to disintegrate, about 10 minutes.
3. Purée the soup with an immersion blender or, if no immersion blender is available, transfer the soup in small batches to a standard blender. (Put the lid on the blender, then drape a dish towel over the lid, and to prevent the hot soup from splashing out, hold the lid down with the dish towel while the motor is running.)
4. You might wish to strain the soup to remove the seeds. Season to taste with salt and pepper. Serve the soup hot with a dollop of pesto, a crumble of fresh chèvre, or a drizzle of olive oil.
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