TOMATO SOUP WITH RED WINE AND KALAMATA OLIVES

3 pounds fresh tomatoes, sliced (or 40 ounces canned)
1/2 cup chopped onion
3 cloves garlic, minced
3 cups high quality Bordeaux wine
1 tablespoon dark brown sugar
1 tablespoon Worcestershire sauce (or vegetarian version)
1 tablespoon chopped fresh dill (plus 1 1/2 tablespoons for garnish)
2 tablespoons tomato paste
3 sprigs fresh parsley
1 small bay leaf
Salt and freshly ground black pepper, to taste
1 cup Kalamata olives, pitted and sliced (to serve)

Place all ingredients except the olives and dill for garnish in a 4-quart stockpot. Bring to a boil, lower heat, cover and simmer 20 to 30 minutes or until tomatoes are tender.

Pour the soup through a mesh strainer, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Rinse out the soup pot and return the soup to the pot. Bring to a simmer. Soup can be served warm or chilled.

TO SERVE:
Divide soup among serving bowls. Distribute olives among the bowls, and top each with a sprinkling of dill.

Servings: 4 to 6
Source: Olives: Cooking With Olives and Their Oils by Ford Rogers