Smoke tomatoes over hickory wood chips for 1 hour to obtain smoky flavor.
Take onions, carrots, celery and garlic and sweat in a stockpot over medium heat until tender. Add remaining ingredients except for the red wine. Pureé and bring to a boil. Reduce to a simmer for about 15 minutes. Remove from heat and whisk in the red wine. Hold for serving or refrigerate.Makes 4 Source: