Prep 0 mins
Cook 30 mins
From Bountiful by Diane Cu and Todd Porter. If your tomatoes are firm or a bit off season, you will want to simmer them for 30 minutes before blending and add a bit more sugar.
- 2 tablespoons olive oil
- 2 stalks celery, diced
- 1⁄2 large sweet onion, diced
- 8 lbs tomatoes, cut into large chunks
- 1 cup chicken stock or 1 cup vegetable stock
- 1⁄4 cup chopped fresh flat leaf parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 3 tablespoons brown sugar
- 1 tablespoon salt
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- fresh thyme (to garnish)
- In a large pot, heat the oil over medium heat. Add the celery and onion and cook until softened. Add the tomatoes, parsley, and basil.
- Raise the heat to medium high and bring the mixture to a simmer, then reduce the heat to medium and cook for 10 minutes. Remove the pot from the heat. In batches, transfer the mixture to a blender and blend neil smooth. Strain through a sieve into a large, clean pot.
- In a small saucepan, melt the butter over medium-high heat. Whisk in the flour, stirring frequently. Continue to cook until the mixture i golden brown and has a slightly nutty aroma.
- Heat the pureed mixture to a simmer. Ladle 1 cup of the mixture into the flour and butter mixture and whisk to combine. Pour this combination into the large pot of pureed tomatoes and stir to combine. Simmer for 5 minutes.
- Add the brown sugar, salt, cream, and milk, then taste for seasoning. Add additional sugar or salt to taste. Garnish with a thyme sprig and serve hot.