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7 lbs Yellow Tomatoes, cored

4 cups Yellow Onions, diced

1/2 lb Unsalted Butter

1/2 gallon Vegetable Stock

1/8 cup chopped Garlic

1 tsp Dried Thyme Leaves

1 tsp White Ground Pepper

2  tsp Salt (or to taste)

1 cup Heavy Cream

1 fl oz Cooking Sherry

Place cored tomatoes on a sheet tray and roast at 350 degrees until the skins are blistered. Meanwhile, melt butter in a saucepot and sweat onions until golden and soft. Add vegetable stock, roasted tomatoes, garlic, salt, pepper and thyme; simmer for 5-10 minutes. Puree and then strain through medium holed strainer. Discard solids. Return liquid to pot and add remaining ingredients. Bring to a simmer; taste for salt and remove from heat

Makes: 1 gallon

© 1989-2013 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.