6 tablespoons olive oil
1 large yellow onion, finely chopped
9 garlic cloves, crushed
6 sprigs oregano
7 pounds ripe orange, yellow and red tomatoes, coarsely chopped
1 teaspoon sugar
Coarse salt and freshly ground pepper
1. In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in oregano, tomatoes, and sugar; season with salt and pepper.
2. Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove oregano sprigs. Let soup cool 10 minutes.
3. Use a hand held blender to pulse grind the soup. Remove any large pieces of tomato skin. Season with salt and pepper.
*Adapted from http://www.marthastewart.com/349960/fresh-tomato-soup?center=276955&gallery=274270&slide=263582