(recipe from allrecipes.com)
Ingredients:
4 cups chopped fresh tomatoes
1 sliced onion
4 whole cloves
1 bay leaf
1 clove crushed garlic
1 tsp. ground cayenne pepper
2 cups chicken broth
2 tbsp. butter
2 tbsp. all-purpose flour
½ cup milk
1 tsp. salt and 1 tsp. pepper or to taste
2 tsp. white sugar, or to taste
Procedure:
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl or pan.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture so that no lumps form, then stir in the rest. Add the milk, salt, pepper and sugar to taste.
