In a large stock pot, heat the oil. Add the onions and tomatoes and sauté until the onions begin to brown.
Add the garlic, salt and pepper and sauté for 2 minutes.
Deglaze the pot with the red wine, then add the vegetable stock.
Add the chile flakes and cayenne and simmer for 30 minutes.
Allow the broth to cool, then purée it in batches in a blender or food processor.
2 Tbsp. olive oil
1 large yellow onion, chopped
½ red onion, sliced
6 large tomatoes, diced
1 Tbsp. chopped garlic
½ tsp. kosher salt
½ tsp. black pepper
½ cup red wine
4 cups vegetable stock
½ tsp. red chile flakes
¼ tsp. cayenne pepper
1 large yellow onion, chopped
½ red onion, sliced
6 large tomatoes, diced
1 Tbsp. chopped garlic
½ tsp. kosher salt
½ tsp. black pepper
½ cup red wine
4 cups vegetable stock
½ tsp. red chile flakes
¼ tsp. cayenne pepper
This article appears in January 2011.