*6 cups chopped fresh tomatoes
*1 onion, cut into quarters
*1 garlic clove, cut into half
*4 whole cloves
*1 bay leaf
*3 cups chicken stock (or vegetable stock)
*5 tablespoons all-purpose flour
*5 tablespoon butter
*2 teaspoons of sugar
*1 teaspoon salt
*1 teaspoon black pepper
~In a medium-large stock pot heat, tomatoes, onion, garlic, cloves, bay leaf, & chicken stock.
~Bring to a boil, reduce heat to medium-high and let cook for 30 minutes.
~Remove from heat.
~Remove bay leaf.
~Run the tomato mixture through a food mill into a large bowl or another stock pot.
~Throw away anything chunks of food that is left in the food mill.
~Melt butter over medium heat in the stock pot that you used to cook down the tomatoes.
~Stir in the flour, and cook for 1 minutes, stirring constantly. The roux should be a medium brown.
~Slowly whisk in the tomato mixture, whisking away any lumps that may appear.
~Add sugar, salt & pepper.
~Mix well and serve hot.