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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe has two variations - the original is vegan and pretty low calorie, the variation is a little bit heavier but I think completely worth it. You could always make it with skim milk for a little compromise. I love to make this at the end of the summer when there's an abundance of tomatoes from friends' gardens. Ingredients:
2 tablespoons olive oil |
1 medium onion, diced |
2 garlic cloves, minced |
6 beefsteak tomatoes, seeded and chopped |
4 plum tomatoes, chopped |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 teaspoon salt |
2 cups vegetable stock |
1/8 teaspoon white pepper |
2 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon orange zest |
fresh basil (to garnish) |
Directions:
1. In a heavy saucepan, heat oil and cook onions and garlic until tender.
2. Add tomatoes, herbs, stock, pepper and simmer 20 minutes.
3. If desired, strain through a mesh strainer.
4. In a clean saucepan, melt butter and add flour; cook 2-3 minutes to create a roux.
5. Add 1/2 cup of the tomato mixture to the roux and cook, while stirring, until thickened.
6. Add remaining tomato mixture and cook, stirring with a whisk, until hot and slightly thickened.
7. Stir in orange zest and serve garnished with fresh basil.
8. Variation: Omit stock and add milk during the roux phase. Add 2 tablespoons sherry with the orange zest.
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