makes 4-6 servings
6 large, very ripe beef steak tomatoesbr> 1/2 medium red onion, peeled and chopped
1 cup white wine
2 red peppers
3/4 cup fresh opal basil, stemmed and chopped
1/4 cup extra virgin olive oil
Kosher salt and fresh cracked pepper to taste
Lightly oil tomatoes and peppers. Over a medium-hot grill, cook until charred well.
Place peppers in a paper bag until cool. Rub off skins, core, seed and chop the peppers. Do the same with the tomatoes.
In a soup pot, heat olive oil and add chopped onion. Cook until softened. Add tomatoes, peppers and opal basil with enough water to cover. Bring to a simmer and cook until very soft. Coarsely puree, season with salt and pepper, and serve.