Ingredients

4 cups chopped fresh tomatoes
1 sliced onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar or to taste

Directions

In a stockpot 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 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.

In the now empty stockpot 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. 

Notes

I made this September 2018, I hadded one small finely chopped red hot pepper.
 

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