Melt 1/4 c. butter
Cook 1 c. diced onions until tender
Add:
1 (20 oz.) can whole peeled tomatoes, undrained
1 (6 oz.) can of tomato paste
1 Tbsp. snipped fresh basil or 1 tsp. dry basil
1 Tbsp. fresh thyme or 1/2 tsp. dried thyme
1 tsp. salt
1/8 tsp. pepper
4 c. chicken broth
Bring to a boil, reduce heat. Cover and simmer 30-40 minute. Remove from heat. Let cool and blend until puree. Return to sauce pan and heat through.
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