Today was such a beautiful day in Melbourne. The sun was shining but there was a light breeze. The air was fresh and the mood was peaceful on a lazy Sunday afternoon.
I have similar dreams of Tuscany, though in truth i know little of the Italian region nor it's climate. But when i read the word 'Tuscan' in a dish's title i am transported to rich tomato sauces and suckling roast pig. What better a day to make a Tuscan tomato soup, rich and satisfying but simultaneously light, redolent with fresh basil and begging to be devoured with a crusty Pana Di Casa and a rich red wine.
Ingredients
- 4 400gm cans diced tomatoes
- 4 carrots
- 2 large onions
- 4 stalks celery
- 3 tbsp olive oil
- 2 tbsp butter
- 1 handful basil
- Salt and pepper to taste
Method
Finely dice the onions, carrots and celery
In a large saucepan, heat the butter and oil over medium heat
Add the onions, carrots and celery and saute for 25 minutes
Add the tomatoes and cook for a further 45 minutes
Using a stick blender, puree the sauce just enough to thicken it (keep it chunky)
Season to taste with salt and pepper
Mix through the torn basil
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