1/2 stick butler
2 Tbs Olive Oil
1 large onion, thinly sliced
4 sprigs fresh time
4 large basil leaves, chopped
sea salt and fresh ground blk pepper to taste
2 1/2 pounds yellow tomatoes (can use red)
1/3 cup all-purpose flour
4 cups chicken stock (divided)
1 teaspoon sugar
1/2 pint half and half

Brown the onions in the butter and oil, reserving the oil in the skillet to make a sauce.   Place the onions, tomatoes, 3 cups of chicken stock, and spices in a boiler and cook for 10 minutes over medium heat.  Use the reserved oil and butter to slowly cook the flour just enough to begin turning color.  Add remaining chicken stock and stir until well combined and free of lumps then add to the tomatoes.  Cook for 10 minutes on low heat, stirring occasionally.  Add the half and half , sugar and shredded Parmesan cheese and serve.


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