Homegrown Tomato Soup

Makes 6 to 8 servings

3 tablespoons olive oil
5 small cloves garlic, peeled and chrushed
4 pounds ripe tomatoes, coarsely chopped
1 medium yellow Spanish onlin, coarsely chopped
1 leek, white part only, cut in large dice and rinsed
1 red bell pepper, cut in large dice
1/2 bunch fresh basil
1 sprig fresh sage
1 cup chicken stock or water
3 tabelspoons balsamic vinegar
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper

Heat the oil in a large 8-quart stockpot over medium heat. Add the garlic and vegetables and stir. Cover and sweat for 5 minutes. Add the remaining ingredients and simmer for 30 minutes

Remove soup from heat and put through a fine-meshed food mill. Adjust seasonings if necessary.

Serve hot with creme fraiche or croutons.