Ingredients
1 oz olive oil
1 oz onion
3 leaves basil, chiffonade
2 tomatoes, peeled, seeded, diced
2 oz chicken stock
Preparation
Saute onion in olive oil; add tomatoes and basil. Saute for 30 seconds; add stock; reduce by 1/4. Puree and serve
1 oz olive oil
1 oz onion
3 leaves basil, chiffonade
2 tomatoes, peeled, seeded, diced
2 oz chicken stock
Saute onion in olive oil; add tomatoes and basil. Saute for 30 seconds; add stock; reduce by 1/4. Puree and serve
