Cooking & Baking

water
1 bulb garlic - peeled, slightly crushed
1 large Bay leaf.
3 T. olive oil
6-8 fresh tomatoes - cut into wedges

In a large stock pot, brown the garlic in olive oil; add tomatoes and Bay leaf, fill with water to the top of the tomatoes. Bring to a boil then lower heat to a brisk simmer and cook until inch of water has cooked off. Replace the same amt. of water and cook down about an inch again.
Stir enough to keep anything from sticking on the bottom of the pot.

When the cooking is done, strain out the pulp and discard (Put in compost?).

The liquid part will be transparent with little micro thread of red and is quite pretty. The only thing I have even known to be an acceptable addition to this soup is to drop an egg in. Garnish with scallion tops. It tastes like tomato soup. Very good for you and can be frozen.