Saute onion and garlic in olive oil slowly until translucent and softened substantially. In a tall heavy-bottomed pot, add tomatoes and the stock. Squish tomatoes against the pot with a wooden spoon. Stir in basil. Bring to a point where the soup is almost boiling and reduce heat to low. Simmer for 30 min. to let the soup thicken. With an immersion blender, blend the soup until all tomatoes are pureed and the soup has a smooth consistency. Season with salt and pepper and serve garnished with a dollop of ricotta and a swirl of pesto.
Submitted by: Rev. David Dowdle