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Kitchen Guy's
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1 tablespoon olive oil 1/2 pound onion -- chopped 1 large garlic clove -- chopped 3/4 pound Roma tomato -- cored 1 pound red bell pepper -- roasted, peeled, seeded and chopped |
4 cups low sodium chicken broth 6 large basil leaves -- plus additional for garnish 1/4 cup dry sherry -- optional salt and pepper -- to taste |
Here's how to make it:
Heat oil in a nonstick pan over medium high heat. Reduce heat to medium and saute onion in the oil until tender. Add garlic and continue sauteing 30 seconds or so.
Stir in tomatoes and cook about 5 minutes until tomatoes soften completely and lose their shape. Do not brown.
Stir in peppers and 3-1/2 cups broth. Briskly simmer about 10 minutes, until liquid has reduced a little. A couple of minutes before the time is up, add 6 basil leaves. Add sherry. Season with salt and pepper and remove from heat.
Carefully spoon half the mixture into a blender and blend thoroughly. Pour into a bowl and repeat with remaining mixture. If mixture is too thick, add a little more stock.
Serve warm or chilled, topping each serving with a tablespoon of julienned basil leaves.
Send your questions and comments to me at chefjim@kitchenguy.biz