12 fresh Ripe tomatoes, cored, peeled and de-seeded
3 carrots chopped
3 celery stalks chopped
3 onions chopped
6 cloves of garlic crushed
1/2 bunch of fresh basil
1/2 cup extra virgin olive oil
1 tbsp. butter
1/2 cup white wine
1/2 cup tomato paste
1/2 gal. vegetable stock
Salt and pepper to taste
2 cups grated parmesan cheese
1 cup half and half* (modified from heavy cream for home/weight loss purposes)
Prepare the tomatoes by dunking them quickly in a pot of boiling water, then into ice water. Once cooled remove the skin and cut removing the seeds and roughly chopping them. Next heat a large shallow pot on medium-High heat and add the olive oil, then the carrots and sauté until brown and caramelized. Next add the onions and cook well until caramelized. Finally add the celery and cook also until golden brown. Once all the vegetables are cooked add the tomato paste and continue to cook for an additional five minutes. Add the white wine and reduce by half. Next add the remaining ingredients and simmer for 45 minutes. To finish blend it very well until smooth.
Recipe adapted for home use from Chef Zach Bell, a James Beard Finalist, of Addison Reserve Country Club, Delray Beach, FL
