Tomato Broth
This Tomato Broth is very easy to make and requires few ingredients. This is a great summer soup that is light on the stomach and bright in flavor.
Materials
- 2 tbsp olive oil
- 1/2 purple onion, minced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- salt to taste
- 16 oz cherry tomatoes, cut in half
- 16 oz water
- 6-8 basil leaves more for garnish
- 8 oz cooked pasta or tortelini
Instructions
- In a pot, heat olive oil on medium heat. Add chopped onion. Cook for 2-3 minutes until softened and translucent.
- Add garlic and cook for 1 minute until aromatic. Do not burn it.
- Add tomato paste and stir it in with a wooden spoon.
- Lower heat. Wash and cut cherry tomatoes in half. Add to pot. Let it cook down until softened and all the juices are released. Stir occasionally for about 10-15 minutes.
- Add water and basil leaves. Bring to a boil. Turn off heat and strain.
- Put broth in pot and add pasta, salt to taste, and a few more basil leaves. Serve warm.