3 large tomatoes; skin pealed and chopped
1 medium yellow onion; chopped
1 garlic glove; diced
1 fresh bay leaf
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1 T flour
1 T butter
1 cup heavy cream
5-6 fresh basil leaves; diced
1. I personally love tea, so I have a kettle to boil water in. If you own one of these fill it up and boil water until your kettle whistles. If you don’t own one no worries, just boil water in a sauce pot.
2. On the tops of your tomatoes make an “x” and place them cut side up in a colander.
3. Once your water has come to a boil, pour the water over your cut tomatoes slowly.
4. After you have finished pouring the water over the tomatoes, peal the skin off with your hands or a paring knife.
5. Ok, your skins are now off your tomatoes. Dice up your tomatoes, onion, and garlic.
6. Place 2 T of olive oil in a medium stock pot over medium heat
7. Add your diced onion, tomatoes, garlic, bay leaf, salt, pepper, and sugar. Bring it to a boil and then decrease your temp to medium low and simmer for 20 minutes. Stir about every 10 minutes while its on medium low heat.
8. While your tomato mixture is breaking down in your stock pot; you are going to make a flour paste. Place your flour and butter into a small bowl and smash together. Once it has formed a paste set it aside, you will use it later.
9. Now that your tomato mixture has simmered for 20 minutes. Remove the bay leaf and place the rest of the mixture from your stock pot into your food processor or blender.
10. Pulse the tomato mixture a couple times and then add your flour paste. Pulse until your flour paste has blended
11. Finally add your heavy cream and blend until everything has combined
12. Place your blended mixture back into your stock pot on medium low heat. Add your fresh basil and stir until blended. Serve up to your family!!
***TIP: this is extremely good when served with a smoked gouda/fontina grilled cheese sandwich!!