2 pounds Roma Tomato
1 medium onion — sliced thin
1 tablespoon butter
1 tablespoon brown sugar
2 whole clove
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh basil — chopped fine
1/2 pint half and half
1 cup milk
2 tablespoons chives — chopped
1/2 cup dry red wine — (optional)
Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley. Saute onion in butter a few minutes, then add all ingredients except the milk and cream. Simmer for about 25 minutes, and remove the cloves. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.) Heat up in a sauce pan and sprinkle chives on top before serving.