Italian Roma Tomato Bisque

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Italian Roma Tomato Bisque

 

2 pounds Roma tomato

1 medium onion, sliced thin

1 tablespoon butter or marg.

1 tablespoon brown sugar

2 whole cloves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 teaspoons finely chopped fresh basil ( I use sweet

basil)

1/2 pint half and half

1 cup milk

2 tablespoons chopped chives

1/2 cup dry red wine, optional

 

Blanch the tomatoes until skin comes loose, then skin,

seed, and chop coarsley.

Saute onion in butter a few minutes, then add all

ingredients except the milk and cream. Simmer for

about 25 minutes, and remove the cloves.

Transfer to a blender or food processor, and puree.

Add half-and-half, and the milk. (If preparing

before-hand, put aside in the refrigerator at this

point.)

Heat up in a sauce pan and sprinkle chives on top

before serving.

Yields 4 servings.

 

 

 

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