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makes 8-10 servings
In a large, heavy pot, heat the Monini olive oil over medium heat. Add the onion and garlic and cook, stirring, until the onion is wilted, about 3 minutes. Add the tomatoes with their juices. Simmer about 15 minutes, until tomatoes lose their raw look.Add the stock, salt and pepper to taste, and basil. Simmer gently until the tomatoes have melted slightly into the soup, about 10 minutes.Remove from heat. When cool, strain through a food mill or fine sieve to remove skins and seeds. Reheat over low flame or chill until very cold. Taste for salt and pepper, garnish with basil.
(courtesy of Chef Mark Strausman, Executive Chef at Freds at Barneys, NY)
PRO TIP: THIS IS A CASE WHERE A HAND BLENDER CAN’T BE USED TO PUREE THE SOUP. IT WON’T REMOVE THE SKINS.
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.