Ingredients:
4 cups chopped fresh tomatoes
1 slice onions ( I use Vidalia)
4 whole cloves
2 cups chicken broth ( I use vegetable)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, to taste ( I used less than 2 tsp)
Directions:
In a large pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.
Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
Remove from heat and run the mixture through a food mill into a large bowl, or pan.
Discard any stuff left over in the food mill.
You can also strain this to remove the large pieces (I don’t have a food mill.) In the now empty pot, melt the butter over medium heat.
Stir in the flour to make a roux, cooking until the roux is a medium brown.
Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
Season with sugar and salt, and adjust to taste.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.