Ingredients Jump to Instructions ↓

  1. 1 medium onion, thinly sliced

  2. 1 garlic clove, minced

  3. 2 tablespoons canola oil

  4. 1 tablespoon butter

  5. 3 large tomatoes, sliced

  6. 1/2 teaspoon salt Pinch pepper

  7. 1 can (6 ounces) tomato paste

  8. 1/4 cup all-purpose flour

  9. 2 cups water, divided

  10. 3/4 cup heavy whipping cream, whipped

  11. 1 to 2 tablespoons finely minced fresh dill or 1 to 2 teaspoons dill weed

Instructions Jump to Ingredients ↑

  1. In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste. In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil). Yield: 4 servings (1 quart).


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