Prep 15 mins
Cook 20 mins
This recipe has two variations - the original is vegan and pretty low calorie, the variation is a little bit heavier but I think completely worth it. You could always make it with skim milk for a little compromise. I love to make this at the end of the summer when there's an abundance of tomatoes from friends' gardens.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 6 beefsteak tomatoes, seeded and chopped
- 4 plum tomatoes, chopped
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1 teaspoon salt
- 2 cups vegetable stock
- 1⁄8 teaspoon white pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon orange zest
- fresh basil (to garnish)
- In a heavy saucepan, heat oil and cook onions and garlic until tender.
- Add tomatoes, herbs, stock, pepper and simmer 20 minutes.
- If desired, strain through a mesh strainer.
- In a clean saucepan, melt butter and add flour; cook 2-3 minutes to create a roux.
- Add 1/2 cup of the tomato mixture to the roux and cook, while stirring, until thickened.
- Add remaining tomato mixture and cook, stirring with a whisk, until hot and slightly thickened.
- Stir in orange zest and serve garnished with fresh basil.
- Variation: Omit stock and add milk during the roux phase. Add 2 tablespoons sherry with the orange zest.