| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ripe tomatoes |
| 2 |
|
Whole cloves |
| 1 |
md |
Onion – thinly sliced |
| 1 |
ts |
Salt |
| 1 |
ts |
Butter |
| 1/2 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 2 |
c |
Half and half |
| 4 |
ts |
Brown sugar |
| 1 |
c |
Milk |
| 2 |
ts |
Fresh basil – finely chopped |
| 2 |
tb |
Snipped chives or dried 1/2 teaspoon crushed |
INSTRUCTIONS
Peel, seed and coarsley chop tomatoes. (may substitute 2 cans of tomatoes,
whole , undrained, 20 oz. size) Set aside. In large saucepan cook the onion
in butter till tender. Add tomatoes, bay leaf, brown sugar, basil, cloves,
salt and pepper. Bring to a boil and cover. Simmer stirring occasionaly for
25 minutes or til tomatoes are thoroughly cooked. (decrease time to 15
minutes if using canned). Remove bay leaf and cloves and slightly cool.
Blend half the mixture in a food processor or blender, puree then strain.
Repeat with the other half. Return to saucepan and add the milk and cream
and heat till hot. Don't boil. Serve sprinkled with the fresh chives.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Jan 22, 1998
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