3 tablespoons olive oil
1 large onion, peeled and minced
4 heads garlic, crushed & sliced
2 pounds tomatoes, peeled, seeded, dice
I bay leaf
5 cupswater
salt and pepper, to taste
2 tablespoons vinegar
1/2 cup red wine
1/4 cup parsley, thyme, & oregano, chopped
2 slices baguette, toasted garlic for rubbing
Heat the oil in a soup pot. Add the garlic and onion and saute about 5 minutes until soft and golden. Add the tomatoes, bay leaf, water and simmer for about 15 minutes to blend the flavors.
Season with salt and pepper, vinegar and red wine. Cook for a few minutes and add fresh herbs. Rub the toast with a fresh garlic clove and place in the bottom of 8 soup bowls.
Ladle the soup over the toast and serve. Drizzle with extra olive oil if desired.
Serves 8