Tomato soup puree from fresh tomatoes
Description
A hearty first course dish. 1. Wash the tomatoes and cut them into wedges (into 4 or 6 pieces). You should end up with at least 4 cups of chopped tomatoes. 2. Peel the onion and cut it into 6–8 pieces. 3. Place a pot over medium heat and combine the tomatoes, onion, broth, and cloves. Bring to a boil, then simmer, stirring occasionally, for 15–20 minutes to allow the dish to absorb the necessary aromas. 4. Pour the contents of the pot through a sieve into a large bowl. Press the cooked vegetables through the sieve. Discard the leftover vegetable pulp. 5. In the same pot, melt the butter, add the flour, and cook this roux over heat until it turns brown. Then remove the pot from the heat. Add a small amount of tomato purée and blend with a mixer until no lumps remain. 6. Pour the remaining tomato purée into the pot, add salt, sugar to taste, mix thoroughly, and serve while still warm. Believe me, it's unexpectedly delicious. Ladle into bowls and serve.