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Smoked Tomato Bisque
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An excellent way to use over-ripe tomatoes


Serves/Makes:3 quarts

  • 12 large ripe tomatoes
  • 2 large onions, chopped
  • 2 tbsp (30 ml). margarine
  • 2 bay leaves
  • 4 tbsp (60 ml). brown sugar
  • 4 tsp (20 ml). ground clove
  • 2 tsp (10 ml). salt
  • 1 tsp (5 ml). pepper
  • 4 tsp (20 ml). chopped basil (or dried)
  • 1 pt. Half & Half
  • 2 cups (475 ml) milk
  • 1/8 tsp (1 ml). liquid smoke
  • Bring a large pot of water to boil.
  • Gently drop in tomatoes, let stand 5 minutes.
  • Remove one at a time and run under cold water to break skin.
  • Remove skin, cut into quarters and remove seed.
  • Saute onions in margarine until soft.
  • Add tomatoes, bay leaf, sugar, cloves, salt, pepper & basil.
  • Simmer, stirring occasionally, about 30 minutes.
  • Remove bay leaf, transfer mixture to blender and puree.
  • Add cream and milk, heat through.
  • Serve topped with buttered croutons.
This is a wonderful recipe, although a large amount. I usually freeze left-overs and sometimes use it in meat loaf or other recipes that call for tomato base.

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