Ed Begley's Spicy Tomato Soup

Print Email

Preparation Time:
50 minutes
4—6 servings

1 Tbs. Olive Oil
1½ cups minced onion
3 to 4 cloves garlic, minced or crushed
½ tsp. salt
1 Tbs. fresh dill (or more, to taste)
Freshly ground black pepper
1 1 lb., 12 oz. can crushed tomatoes
2 cups water
1 Tbs. honey
2 medium fresh tomatoes, diced


Heat olive oil in a kettle. Add onion, garlic, salt, dill and black pepper. Stir over medium heat for about 5 – 8 minutes, or until the onions are translucent.

Add crushed tomatoes, water and honey. Cover and simmer over low heat for 20 minutes.

About 5 minutes before serving, stir in fresh tomatoes. Serve hot, topped with fresh herbs.

- Recipe courtesy of Ed Begley 


restaurant news

Word of Mouth: San Gabriel’s Chung King
Southern California
by David Latt

chungkingextFinding a great restaurant isn’t easy. I read hundreds of reviews and clip the best ones but they usually just languish in a file. I would never have gone to Chung King but for Jonas Goodman....

Huckleberry Cafe
Los Angeles
by Rachel Parker

photo: Joshua Lurie/944.com

With a sensibility learned from fairy tales, one would expect a baker, the conjurer of butter,...

Pizza by Certe
New York
by Libby Segal

certelogo.jpgWould you eat there
On a lunch break?
Would you eat there
For the earth’s sake?

I would surely eat there on a lunch break
I would surely eat there for the earth’s sake.
How could you resist—green...

Milo & Olive
Los Angeles
by David Latt

milologo.jpgHuckleberry, Sweet Rose Creamery and Rustic Canyon touched a foodie sweet spot with locals in Santa Monica and West Los Angeles. Husband and wife co-owners, Josh Loeb and Zoe Nathan proved again...