Serves 4
Ingredients
2 large tomatoes, ripe
¼ lb. beef tenderloin scraps
1 tbsp. vegetable oil
1 small strip smoked bacon
1 small onion, chopped
1 stalk celery, chopped
2-3 cloves garlic, chopped
1 small bay leaf
1 tsp. thyme
1 tbsp. basil
1 ½ tbsp. tomato paste
¼ cup tomato scraps (or canned tomatoes)
4 cups chicken stock
¾ tsp. salt
¼ tsp. black pepper
Directions
Oven-roast tomatoes at 350° for 30 minutes. In a large stockpot over high heat, sear beef in olive oil. Remove beef, leaving the rendered fat. Add onions, celery, and garlic. Sauté until translucent. Stir in thyme, basil, bay leaf, and tomato paste. Add tomato scraps, roasted tomatoes, chicken stock, and salt. Bring to a boil then reduce to a simmer and cook for 25 minutes. Purée and strain tomato mixture. Adjust salt and pepper to taste.