INGREDIENTS
- 2 C tomato – pieced
- 1/2 Vidalia onion – sliced thin
- 1/4 C chopped carrot
- 1/4 C chopped celery
- 1 TBL tomato paste
- 1 bay leaf – to be removed at step 10
- 3 TBL Butter
- 1 C Stock
- 1/2 C Water
- 1/2 C Milk
– use for finishing it up – SEE BOTTOM OF PAGE - 1/2 C Heavy cream
- 1 egg yolk
- 2 Chives – minced
- 1 TBL Sour cream
- 1 tsp dried parsley
- 1 lemon
- Black pepper and Thyme to taste – just a dash
STEP BY STEP
- Toss tomato in about 1 tsp salt
- Put tomato pieces on a baking sheet in the oven at 350º for 30-45 minutes (See step 4)
- Slice onion in half, and then very thin.
- Sweat onion, carrot, celery and tomato paste in butter on low heat 1/2 hour.
- Add 1 TBL AP flour and cook an additional 3 minutes
- Add stock and bring to a boil.
- Reduce to a bare simmer and add milk and water.
- Put all tomato pieces into the pot.
- Bring back to a simmer, then remove pot from heat.
- Remove bay leaf
- Puree carefully
– – Strain or run through a food mill. – You can buy one BY CLICKING HERE.
AT THIS POINT, YOU CAN POUR IT INTO FOUR HALF-PINT CANNING JARS, or TWO ONE-PINT CANNING JARS - Mix in heavy cream.
- Pour back into the pot, and return to a low heat JUST UNTIL IT STARTS TO THICKEN
- Add 1 tsp lemon (or zest and juice from one lemon)
- Remove pot from burner.
- Temper in your egg yolk. CLICK HERE to see how to temper.
- Garnish w/ sour cream & Chives
IF YOU HAVE PUT IT INTO FOUR HALF-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR
- 2 TBL Heavy cream
- 1/2 egg yolk
- 1/2 Chives – minced
- 1 tsp Sour cream
- 1 pinch dried parsley
- zest and juice from 1/4 lemon
- Black pepper and Thyme to taste – just a shake
IF YOU HAVE PUT IT INTO TWO ONE-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR
- 1/4 C Heavy cream
- 1 egg yolk
- 1 Chives – minced
- 2 tsp Sour cream
- 2 pinch dried parsley
- zest and juice from 1/2 lemon
- Black pepper and Thyme to taste – just a shake
