Ingredients:
2 1/2 pounds ripe plum tomatoes
3 cups chicken broth
2 cups chopped onion
2 tablespoons tomato paste
3 cloves garlic, minced
1/2 cup fresh basil, chopped
extra basil leaves, whole
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1/4 tsp. black pepper
1 1/2 tsp. salt
1 1/2 cups milk
In a large pot of boiling water blanch the ripe tomatoes for 10 seconds. Cool slightly and peel off the skins. Cut tomatoes in half, remove seeds and chop. In a large saucepan, cook the onion in the olive oil until golden brown, about 4 minutes. Add garlic and cook 1 more minute. Add tomatoes, tomato paste, salt, pepper, and chicken broth. Simmer for 30 minutes, uncovered. Spoon 3/4 of the mixture into food processor or blender and puree until smooth. Return to pan, add the basil and milk. Simmer until JUST heated through. Stir in chives and divide into bowls. Garnish with a fresh basil leaf. Makes 6 servings.