Ingredients
1 cup chopped onion
1/4 cup butter
3 lbs fresh tomatoes, peeled, seeded and chopped
2 tbsp tomato paste
1 tbsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp pepper (I like more)
1/4 cup all purpose flour
4 cups chicken broth, divided
1 cup heavy cream
Preparation
Start by peeling and deseeding the tomatoes. An easy way to do this is to boil the tomatoes briefly then dump them into a bowl of ice water; the skin will peel right off.
In a 3 qt saucepan, over medium heat, sauté the onion in butter until tender. Add tomatoes, tomato paste, sugar, salt, basil, thyme, and pepper. Simmer 10 minutes.
Combine flour and 3/4 broth forming a paste, add to pan with remaining broth, boil for 2 minutes, stirring constantly. Reduce heat, cover, and simmer for 30 minutes. Remove from heat and add cream.
