Ingredients
- 2 pounds Roma Tomato
- 1 each onion medium, sliced thin
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 Clove garlic Whole
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons basil fresh, chopped fine
- 1/2 pint half and half
- 1 cup milk
- 2 tablespoons chives chopped
- 1/2 cup dry red wine -- -- optional, one you would actually drink
Servings: people
Instructions
- Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
- 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.
- 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.)
- Heat up in a saucepan and sprinkle chives on top before serving.
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