Ingredients:
|
Directions:
Pour tomatoes and tomato sauce into a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in cream, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through. |
|