Ingredients:
1/2 cup butter
2 heaping Tbsp. of minced garlic
1/2 cup flour
3 cups half and half
2 1/2 Tbsp chicken base
2 cans (28 ounces) diced tomatoes (I used tomatoes with basil and garlic)
1 cup tomato purée
1/3 cup sugar
2 1/2 Tbsp dried basil (I omitted)
Salt and pepper to taste
Melt butter in saucepan (large); add garlic and sauté for 1-2 minutes. Stir in flour and make a roux. Slowly pour in half and half and stir as pouring. Stir until it thickens. Stir in chicken base, tomatoes, tomato purée, sugar, basil and salt and pepper.
Add milk if needed to thin.
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