I have just finished cooking the best tomato soup I've ever tasted. The tomatoes were picked from my patch this morning and I added rosemary, red basil and mint from the herb section of the garden. A little large-grain sea salt, some Spanish olive oil (that my son brought from his home there) and an onion completed the concoction.
I simmered the whole tomatoes and spices in just enough water to cover them for about four hours, put them into the Cuisineart and pureed them, then pureed a red onion and added it to the red-hot mixture. It blended perfectly.
I'm telling you honest and true: This stuff is golden. Can't wait until din-din.