Cut tomatoes in half; cut out any tough pieces at stem ends. In large stainless steel or enamel saucepan, combine tomatoes, stock, onions, basil, sugar, Worcestershire sauce, garlic, bay leaf, salt and pepper. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, simmer, covered, for 30 to 40 minutes, stirring occasionally, until tomatoes are very soft. Remove from heat; let cool slightly. Discard bay leaf.
This is a terrific way to use field tomatoes. The soup freezes well, so you can enjoy a fresh taste of summer later in the year, and it is equally good served chilled.
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