Heirloom Tomato Soup.

Toast 1/2 tsp. garlic and 1/2 tsp. in saucepan over medium heat until aromatic. Stir in 1T olive oil, heat. Add 1/4 cup chopped onions, cook until browned. Add 2 cups water and 2 cups chopped tomato. Boil 10-15 minutes or until tomatoes are soft and falling from the skins. Salt and pepper to taste, garnish with basil.

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