Tomato soup!
1 can Muir Organic fire roasted diced tomatoes
1 can goya tomato sauce
1 tbsp olive oil
1/4 C (or more) minced garlic (jarred. Not as potent as fresh)
1 bay leaf
2 Tbsp sugar
1 C milk
about 1tbsp vegetable bouillon stuff
Heat olive oil in bottom of pan over medium low heat. Add garlic, saute for about 3 minutes, or until just turning golden. Add the diced tomatoes and the sauce, rinse the goya can once and dump the water into the pan, rinse the organic tomato can twice, pouring both rinses into the pan. Add bay leaf and bouillon stuff, cover and bring to simmer. Simmer for about 30 minutes, remove lid, stir in sugar, pour in milk slowly. Hit it with the immersion blender, until a few chunks still remain.
The sugar cuts the acidity, the milk adds a bit of sweetness as well, the fire roasted tomatoes add a much greater range of flavor. This was a very successful experiment.
1 can goya tomato sauce
1 tbsp olive oil
1/4 C (or more) minced garlic (jarred. Not as potent as fresh)
1 bay leaf
2 Tbsp sugar
1 C milk
about 1tbsp vegetable bouillon stuff
Heat olive oil in bottom of pan over medium low heat. Add garlic, saute for about 3 minutes, or until just turning golden. Add the diced tomatoes and the sauce, rinse the goya can once and dump the water into the pan, rinse the organic tomato can twice, pouring both rinses into the pan. Add bay leaf and bouillon stuff, cover and bring to simmer. Simmer for about 30 minutes, remove lid, stir in sugar, pour in milk slowly. Hit it with the immersion blender, until a few chunks still remain.
The sugar cuts the acidity, the milk adds a bit of sweetness as well, the fire roasted tomatoes add a much greater range of flavor. This was a very successful experiment.