[edit] Ingredients
2 |
pounds Roma tomato |
1 |
medium onion sliced thin |
1 |
tablespoon butter |
1 |
tablespoon brown sugar |
2 |
whl cloves |
1 |
teaspoon salt |
½ |
teaspoon freshly-ground black pepper |
2 |
teaspoons finely-chopped fresh basil |
½ |
pint half-and-half |
1 |
cup milk |
2 |
tablespoons chopped chives |
½ |
cup dry red wine (optional) |
[edit] Preparation
Step 1 |
Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley. |
Step 2 |
Saute onion in butter a few minutes, then add all ingredients except the milk and cream. Simmer for about 25 minutes, and remove the cloves. |
Step 3 |
Transfer to a blender or food processor, and puree. Add half-and-half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.) |
Step 4 |
Heat up in a sauce pan and sprinkle chives on top before serving. |
Step 5 |
