10 ripe tomatoes
1 large onion, minced
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) fresh basil, chopped
1/2 tsp dried oregano
1 pinch of sugar
Salt and pepper, to taste
1/4 cup (60 mL) butter
1/4 cup (60 mL) all-purpose flour
3 cups (750 mL) warm Milk
Scald tomatoes so they peel easily and chop them.
Heat olive oil in skillet and sauté onion until transparent. Add tomatoes and sugar and bring to a boil. Add oregano, salt and pepper to taste and simmer until tomatoes are almost done.
While tomatoes are cooking, melt butter in a large cooking pot. Blend in flour and gradually add milk. Bring to a boil and stir until thickened. Gradually add tomatoes with a ladle, stirring constantly. Add fresh basil. Simmer, stirring often, then enjoy!