It took me a week, but here is the recipe that Alton Brown demonstrated last week when I saw him at the fair. The romas in my yard are in the green stages and I canít wait until they ripen so I can try this!

Less Than 10-Minute Tomato Soup
By Alton Brown

3 T. olive oil
2 cloves garlic, smashed
1 large onion, chopped
10 Roma tomatoes, stemmed and seeded
Ĺ c. fresh basil leaves
1 t. salt
1 t. black pepper
1 cup white wine
1 t. balsamic vinegar

Use a paring knife to remove the stems from the tomatoes, then cut in half and seed.

In a pressure cooker, sweat onions and garlic in 1 T. of olive oil until translucent. Add all other remaining ingredients except the 2 remaining t. of olive oil and the vinegar. Clamp on the lid. Increase the heat to high and allow pressure in cooker to build. When the pressure vent on the top of the cooker is releasing steam at a constant stream, turn the heat down to low and continue cooking for 6 minutes.

Turn off heat, release pressure and remove lid. Transfer mixture to blender. Add balsamic vinegar and puree, adding remaining olive oil in steady stream while moror is running. Strain through fine mesh strainer into glass bowl. Serve into individual bowls with ladle.

Yields 3 cups.