It is quite an easy thing to make, and the tang that the wine gives is something you ought to try to understand.
One thing to keep in mind whenever you cooking with alcohol, whether dry or any other is to burn/cook it off well in your dish or beforehand, to avoid any boozy feeling. Also, I used basil oil in this, to just resonate some herby flavors. We get basil infused olive oil here, but this time I made one. Basil oil can be made at home and even stored for upto a week. Do try
- 5-6 medium sized tomatoes, chopped roughly
- 150 ml red wine, aged and good quality
- 3 medium sized cloves of garlic, minced/crushed
- 6 leaves of basil (Italian or Thai will do)
- Extra virgin olive oil
- Freshly ground black pepper
– Add the chopped tomatoes and garlic to a tbspn of oil, in a heavy bottom dish on heat. Let them cook away till they release all their juices, for about 7-10 min
– Add in the red wine and let it cook for 5 more min
– Take the mixture off the heat and let it cool for a bit
– Add this mixture to your blender and blend till a nice puree is got. Season with salt and blend again.
– Add the mixture to the same dish and reheat with a cup or so of water; let the mixture boil and come together. And the take it off the heat
– Mash the basil leaves in a mortar and pestle, with a drop of water
– Add this to around 3-4 tbspn of extra virgin olive oil in a jar; shake vigorously and combine.
– Dress the tomato soup with this basil oil, store the rest of the oil in your fridge for later use.