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extra-virgin olive oil garlic tomato paste tomato sauce tomatoes vegetable stock salt pepper bay leaf basil sour cream Pecorino-Romano cheese
Viewed: 101 - Published at: 8 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves, minced
- 1/2 cup tomato paste
- 1 cup tomato sauce (i use my own homemade, but a can will work in a pinch)
- 1 (28 ounce) can tomatoes (crushed, stewed or diced, NOT sauce or whole)
- 3 cups vegetable stock
- salt
- pepper, to taste
- 1 bay leaf
- 1 tablespoon dried basil (optional, use if using canned sauce or no basil in larger can of tomatoes)
- 1 cup sour cream
- 1/2 cup shredded pecorino romano cheese (optional)
Method
- In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
- Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
- Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer.
- Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
- Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
- Serve, topped with a little pecorino romano, if desired.
