10 lbs ripe heirloom tomatoes (any color or variety)
1 Large yellow onion, diced
8-10 Garlic cloves, peeled and minced
1/4 Cup olive oil
1 Cup dry white or red wine
1 Tbs Alchemy Spice's Kitchen Karma spice blend
2 Bay leaves
Sea salt and pepper to taste
Method #1 (lots of texture)
In a large stock pot, saute the onions on medium-low heat with a little oil. Wash tomatoes, cut away the core and any bad spots. Chop the tomatoes into large chunks and place them in the stock pot with the onions. Add the garlic, wine and spices. Let simmer for at least one hour, but it's great if it simmers for several hours, with occasional stirring. Taste occasionally and remove from heat when it is suitably done to your taste. Discard the bay leaves. Puree with an immersion blender. Serve warm.
Method #2 (smooth texture)
Boil 6-8 quarts of water in a large stock pot. Fill a large bowl with ice and water. Cut an "x" in the bottom of the tomatoes. Plunge 3 or 4 tomatoes into the boiling water for 30 to 60 seconds, or until the skins begin to curl away. Remove the tomatoes with a large spoon or sieve and place them in the bowl of ice water long enough to cool them. Repeat until all of the tomatoes have been blanched. Remove the skins, cores, and any bad spots. Chop the tomatoes into large chunks. Continue with instructions for Method #1.
Serve with Grilled cheese, tomato and basil sandwiches.