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Tomato Soup

September 11, 2009
Source: From Asparagus to Zucchini 3rd ed.

  • 1 TB butter
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 quarts tomatoes, with juice
  • pinch of sugar
  • ½ c. fresh basil
  • salt, pepper, and grated Parmesan cheese to taste
  1. Heat butter in skillet.  Saute garlic, carrots, and celery.  Add tomatoes and simmer 20 minutes.
  2. Add sugar, basil, salt, and pepper; simmer 5-10 minutes longer.  Top with Parmesan cheese.

Serves 8

From September 11, 2009 Fox & Fawn Farm Newsletter

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

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