| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Soups & ste | 1 | Servings | |
INGREDIENTS
| 2 | lb | Ripe tomatoes |
| 1 | md | Onion; thinly sliced |
| 1 | ts | Butter |
| 1 | Bay leaf | |
| 4 | ts | Brown sugar |
| 2 | ts | Fresh basil; finely chopped or dried 1/2 teaspoon crushed |
| 2 | Whole cloves | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | c | Half and half |
| 1 | c | Milk |
| 2 | tb | Snipped chives |
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. Recipe by: Lisa Lepsy Posted to MasterCook Digest V1 #261 by Babygoil@aol.com on Aug 2, 1997
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