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“This recipe has two variations - the original is vegan and pretty low calorie, the variation is a little bit heavier but I think completely worth it. You could always make it with skim milk for a little compromise. I love to make this at the end of the summer when there's an abundance of tomatoes from friends' gardens.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy saucepan, heat oil and cook onions and garlic until tender.
  2. Add tomatoes, herbs, stock, pepper and simmer 20 minutes.
  3. If desired, strain through a mesh strainer.
  4. In a clean saucepan, melt butter and add flour; cook 2-3 minutes to create a roux.
  5. Add 1/2 cup of the tomato mixture to the roux and cook, while stirring, until thickened.
  6. Add remaining tomato mixture and cook, stirring with a whisk, until hot and slightly thickened.
  7. Stir in orange zest and serve garnished with fresh basil.
  8. Variation: Omit stock and add milk during the roux phase. Add 2 tablespoons sherry with the orange zest.

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