3/4 cup of finely chopped onion
2 spoons (tablespoons) of butter or margarine
6 cups of tomato puree
One sprig of rosemary
1/2 cup of chopped fresh parsley with leaves
1/2 spoon (teaspoon) of oregano
Salt and pepper to taste
3/4 cup of finely chopped onion
2 spoons (tablespoons) of butter or margarine
6 cups of tomato puree
One sprig of rosemary
1/2 cup of chopped fresh parsley with leaves
1/2 spoon (teaspoon) of oregano
Salt and pepper to taste
In a medium-sized pot, sauté the onion in hot butter until it's golden brown
Add the tomato puree, rosemary, parsley, oregano, salt, and pepper
Cook for 15 minutes, stirring occasionally
Strain the soup into a fine-mesh sieve and serve, either hot or cold
