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INGREDIENTS:
- 8 medium Creole tomatoes
- 1 cup tomato sauce
- ½ cup olive oil
- 2 cups diced onions
- 1 cup diced celery
- ½ cup diced bell pepper
- ¼ cup minced garlic
- 1 cup diced carrots
- 1 cup flour
- 1 cup dry white wine
- 3 quarts beef stock
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh oregano
- 1 cup whipping cream
- salt and white pepper to taste
- Louisiana hot sauce to taste
- 8 leaves fresh basil, cut into strips
METHOD:
Cut tomatoes in half, remove cores and squeeze out seeds. Chop 2
tomatoes coarsely and reserve for garnish. In a 5-quart cast iron
Dutch oven, heat olive oil over medium-low heat. Add onions, celery,
bell pepper, garlic and carrots. Sauté 3–5 minutes or
until vegetables are wilted. Sprinkle in flour and blend well into
the vegetable mixture using a wire whisk. Add tomatoes, tomato sauce
and white wine, blending well into the roux mixture. Add beef stock
until a soup-like consistency is achieved. Bring to a low boil,
reduce to simmer and add basil, thyme and oregano. Cook 30 minutes,
adding stock as necessary to retain volume. Fold in cream and season
to taste using salt, pepper and hot sauce. When ready to serve,
garnish with chopped tomatoes and fresh basil.
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