From Ortho's "All About Tomatoes" p. 72
1/2 Cup unsalted butter
2 TBS Good Seasons all natural Italian dressing
3 pounds tomatoes: peeled, cored & quartered
2 tsp chopped fresh thyme (or 1/2 tsp dried)
2 TBS chopped fresh basil (or 1 tsp dried)
1 large sweet pepper, chopped
1 onion, chopped (optional)
3 TBS canned tomato paste
1/4 Cup all-purpose flour
4 Cups reduced salt chicken broth
1 cup cream
1 tsp sugar
salt & pepper to taste
1. Heat butter & oil in a skillet. Add onion, cook until translucent.
2. In a large kettle, combine tomato, onion, pepper, herbs, tomato paste. Simmer for 10 minutes.
3. Mix flour with 3/4 cup of chicken broth. Stir into tomato mix. Add remaining broth and cook 30 minutes, stirring frequently.
4. Whirl in a blender until smooth. Reheat and stir in cream and sugar. Do not boil. Add salt and pepper to taste.
