If you want to get the peel off of the tomatoes before cooking them, dip them in boiling water for 5-10 seconds before cutting them up. I'd prefer to fish the peel out of the broth after they've simmered, though the skin doesn't make that much of a difference in the finished product.
Cut the tomatoes into quarters. Seed them. Salt lightly and let them sit for at least fifteen minutes or up to two days.
Chop the onion and celery (if using). Heat oil in a pot. When melted and sparkling, add onions (and celery) and fry until clear. Add spices, fry for another minute or two until fragrant.
Add tomatoes, mix well with onion. Add enough broth to almost cover the tomato mixture. Bring to a boil and simmer for 30 minutes with the lid on.
Add tomato paste. Bring to a boil again.
Remove from heat. Retreive bay leaf. Emulsify by placing small batches in a blender or by using a stick blender. Adjust seasonings and serve garnished with croûtons, cream or parsley.
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|Serving Size: 1 Serving (1061g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1112 (62%)|
|Amt Per Serving||% DV|
|Total Fat 123.6g||165 %|
|Saturated Fat 35.3g||177 %|
|Monounsaturated Fat 51.1g|
|Polyunsanturated Fat 26.6g|
|Cholesterol 613.3mg||189 %|
|Sodium 583.5mg||20 %|
|Potassium 2018.3mg||53 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 6.6g|
|Protein 154g||220 %|
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Calories per serving: 1801
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