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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I'm looking forward to making this with my fresh tomatoes from the garden this year! Prep/Cook times are approximate. Ingredients:
2 lbs ripe tomatoes (or 2 15-ounce cans chopped tomatoes) |
1 medium onion, thinly sliced |
1 tablespoon butter |
1 bay leaf |
1 1/2 tablespoons brown sugar |
2 teaspoons finely chopped fresh basil (or 1 teaspoon dried basil) |
2 whole cloves |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 pint light cream |
1 cup milk |
6 large croutons, buttered |
2 tablespoons chopped chives |
Directions:
1. Peel, seed and chop tomatoes.
2. Saute onion in butter and add the chopped tomatoes.
3. Add bay leaf, sugar, cloves, salt, pepper and basil.
4. Simmer, stirring occasionally until tomatoes are thoroughly cooked, about 25 minutes.
5. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
6. Strain.
7. Add cream and milk and heat through.
8. Serve topped with toasted buttered croutons.
9. Sprinkle with chopped chives.
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