- 1 Quart Native Tomatoes-cut into 1” pieces
- 2 Garlic Cloves
- 4 Basil Leaves
- To Taste Kosher Salt, Black Pepper, and Extra Virgin Olive Oil
Place the tomatoes and garlic cloves in a pot, add a generous dash of salt and cook covered over medium high heat until the juices come out of the tomatoes and become well softened. Add the basil leaves, remove from the heat and let sit covered for 5 minutes.
Puree the mixture in a blender, and strain through a strainer. Or use a food mill to puree and strain at the same time. Season to taste with kosher salt and black pepper. Chill the soup thoroughly before serving, adjust the salt because when the soup is well chilled, the salt level may taste less then when it was hot. Serve garnished with a drizzle of olive oil and a basil leaf. Enjoy!