Ingredients
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2 pounds fresh tomatoes
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2 cubes beef bouillon, crumbled
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1 tablespoon white sugar
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1 teaspoon salt
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1 bay leaf
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¼ teaspoon dried basil
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¼ teaspoon ground black pepper
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½ cup butter
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⅓ cup all-purpose flour
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1 quart milk
Directions
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Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
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Melt butter in a small saucepan over medium heat. Whisk in flour all at once to form a roux; cook for 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
COOKIN4MYFAMILY
Nutrition Facts (per serving)
420 | Calories |
29g | Fat |
32g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 420 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 18g | 89% |
Cholesterol 81mg | 27% |
Sodium 1289mg | 56% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 3g | 11% |
Total Sugars 21g | |
Protein 12g | 23% |
Vitamin C 29mg | 33% |
Calcium 320mg | 25% |
Iron 1mg | 7% |
Potassium 933mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.