2 pounds ripe tomatoes 3 TBS olive oil 1 yellow onion, chopped 4 slices day-old Italian bread, cubed 1 TBS fresh sage, chopped 2/3 cud dry white wine 2 1/2 cups vegetable stock 1 TBS tomato paste 1 tsp balsamic vinegar 1/2 cup pitted olives, chopped 1 TBS grated parmesan cheese * Peel and seed tomatoes over a bowl to catch any juices. Finely chop and set aside. In a large saucepan, heat oil. Add onion, garlic, bread, and sage, cook for 5 minutes or until bread is golden. * Add wine to pan. Boil until almost evaporated, then sir in tomatoes with any juices, stock , tomato paste, and vinegar. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Blend olives and cheese together to garnish soup.