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.