Nutrition Information (per serving)
1 tsp extra virgin olive oil
¼ cup diced yellow onion
1 Tbsp minced garlic
⅓ cup canned pureed tomatoes
½ cup white wine
1½ cups chopped fresh tomatoes
2⅓ cups vegetable stock
2 Tbsp heavy cream
¾ tsp sea salt
⅛ tsp freshly ground black pepper
½ tsp minced fresh tarragon
- In a large saucepan, heat olive oil. Add onions and garlic and sauté until soft.
- Add tomato puree and cook until rusty in color, about 4 to 5 minutes. Add wine and reduce by half.
- Add tomatoes and vegetable stock, bring to a boil, reduce heat and simmer for 30 minutes. Add heavy cream and remove from heat to cool slightly.
- Place in a blender container and puree until smooth. Pour through a fine mesh strainer and reserve liquid. Stir in remaining ingredients.