Tomato Basil and Dill Soup
2 c thick, homemade tomato sauce or 1 15oz can gluten free pureed tomatoes
6 campari or small ripe tomatoes, diced
¼ c finely diced white onion
1 tbs butter
½ c basil leaves, shredded
1 tbs fresh or ½ tsp dried dill weed
1 ½ c half and half or light cream (or vegan substitute)
Salt and Pepper to taste
Saute the onion in the butter, add the tomato sauce, spices and tomatoes. Bring to a simmer and cook 15 minutes or until the fresh tomatoes are cooked through but still in small pieces. (If it seems too thin, stir in a half a can of tomato paste). Add the cream and adjust the seasoning. Reserve 2 c of the soup and refrigerate the remainder. It will keep for a couple of days and is terrific with a grilled cheese sandwich. When you do serve it, reheat gently, sprinkle a bit of grated romano cheese on top and add a basil leaf for garnish.
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