|1 (28 ounce) can||Pastene San Marzano DOP Tomatoes|
|1||whole white onion, chopped|
|1 ½ cup||water or chicken stock|
|fresh basil for garnish|
|1 tsp||sea salt|
- Melt butter on medium heat in a dutch oven.
- Add onions, water or chicken stock, tomatoes in their juices and salt.
- Simmer and cook untouched for 30-40 minutes.
- Blend the soup in an immersion blender.
- Serve with fresh basil and croutons.
- Serve with Pastene Tonno Salad Sandwich or on its own.