Italian Tomato Bisque
2 pounds roma tomatoes
1 medium onion, sliced thinly
1 tablespoon butter
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh basil, chopped finely
1/2 pint half and half
1 cup milk
2 tablespoons chives, chopped
1/2 cup dry red wine (optional)
Blanch tomatoes until skin comes loose, then skin, seed, and chop coarsely. Saute onion in butter a few minutes, then add all ingredients except milk and cream. Simmer for about 25 minutes, and remove cloves.
Transfer to a blender or food processor, and puree (or use a stick blender). Add half and half, and milk. Heat up in sauce pan and sprinkle chives on top before serving.
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