Potage of Passion with Heart CroutonsPfaltzgraff 2010 Calendar
February Featured Recipe

Featured: Pistoulet Dinnerware

Potage of Passion

Potage of Passion with Heart Croutons


  • 6 large ripe tomatoes
  • 2 cloves garlic
  • 2 Tbsp. butter
  • 3 yellow onions, diced
  • Salt and pepper to taste
  • 2 Tbsp. chopped fresh basil


Place tomatoes in boiling water for 2 minutes or until the skins split. Drain and cool. Peel and chop.

Sauté garlic in butter. Add onions and tomatoes. Reduce heat and allow to cook until onions and tomatoes are soft.

Season to taste. Stir in basil. Puree to a chunky texture.

Serve hot with hearts cut from toasted baguette slices. Serves 4.

Recipe from the book “The Secrets of Pistoulet” by ©Jana Kolpen 2002