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Instructions |
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Cook tomatoes, onion, cloves and chicken broth in a
stockpot over medium heat for 20 minutes.
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Remove from heat and run mixture through afood mill
into a large bowl.
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In a now empty stockpot melt butter and stir in
flour to make a paste. Gradually add tomato mixture
and mix with whisk so no lumps remain. Season with
sugar and salt to taste. Can add basil.
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Serve now or put into quart jars and freeze.
Four batches make 7 quarts.
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Originally Submitted
9/10/2010
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