Wash and slice tomatoes. Get food strainer set up.
Have your sauce pan ready for the delicious tomato juice and pulp.
Put the pulp through the strainer one or two more times, to get every last bit of tomato-y goodness.
Simmer the tomato sauce on low for a couple hours. It starts off bright red and then…..
….changes to a deep orange color as it reduces. Notice that it’s gone down at least an inch or so.
To make soup: saute onions and garlic in olive oil.
Add your tomato sauce, some chicken stock, milk, salt, pepper, basil, and balsamic vinegar.
Serve with grated gouda cheese and homemade bread.