Begin with fresh Roma Tomatoes. Fill a pot with water and bring to a boil. Carefully place the tomatoes into water and simmer 1-2 minutes, just until the skin splits. Carefully remove from water with a slotted spoon.
2 pounds ripe tomatoes, chopped (about 6 tomatoes)
1 medium onion, sliced thin
1 Tablespoon butter
1 bay leaf
1 heaping tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons finely chopped fresh basil
1 pint light cream (Kay feels 1/2 pint is enough…and I agree)
1 cup milk
6 large croutons
2 tablespoons chopped chives Skin and seed tomatoes.
Saute onion in butter.
Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.
Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves.
Transfer mixture to blender and puree. (Or strain through a coarse sieve.)
Add cream and milk.
Served topped with toasted buttered croutons.
Sprinkle with chopped chives or additional basil.