Ingredients
3 tablespoons butter
1 medium onion, coarsely chopped
2 tablespoons all-purpose flour
2 cups water
4 pounds tomatoes, peeled, seeded, and cut into pieces
2 tablespoons light brown sugar
6 whole cloves
1 teaspoon salt
Freshly ground black pepper
1 cup medium or whipping cream

Instructions
Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil. Measure out 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.

Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place over medium heat and warm gently, but do not boil.

Yield: 6 servings

Credits
Recipe from: Judy Gorman's Vegetable Cookbook by Judy Gorman (Fine Communications)

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