Tomato Soup With Red Wine And Kalamata Olives Recipe

• 3 lb fresh tomatoes, sliced (or possibly 40 ounces canned)
• 1/2 c. minced onion
• 3 x cloves garlic, chopped
• 3 c. high quality Bordeaux wine
• 1 Tbsp. dark brown sugar
• 1 Tbsp. Worcestershire sauce (or possibly vegetarian version)
• 1 Tbsp. minced fresh dill, plus 1 1/2 Tbsp. for garnish
• 2 Tbsp. tomato paste
• 3 sprg fresh parsley
• 1 sm bay leaf
•     Salt and freshly grnd black pepper, to taste
• 1 c. Kalamata olives, pitted and sliced

Directions