|Italian plum tomatoes||2 Pound|
|Onion||1 , chopped|
|Celery stalk||1 , chopped|
|Chicken broth||2 Cup (32 tbs)|
|Tomato paste||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Yogurt/Sour cream / heavy cream||1 Cup (16 tbs)|
Cut the plum tomatoes in half or cut larger tomatoes into wedges to release the juice.
Place in a 3-quart glass or ceramic casserole with the onion and celery.
Add the chicken broth, tomato paste, and basil or oregano and season with black pepper.
Cook uncovered on the highest setting for 20 minutes.
Season with salt.
Strain to remove the tomato skins and seeds.
Garnish with spoonfuls of yogurt or sour cream or stir in whipping cream.