1/4 c Virgin olive oil

1 md Onion

- peeled and roughly diced 1/2 tb Minced garlic

2 lb Plum tomatoes,pref. overripe

1 c Dry white wine

3 tb Chopped fresh herbs

- any combination of Basil, - Oregano, Thyme & Marjoram Salt; to taste Freshly ground pepper - to taste HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften.

Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper.