2 lbs. ripe tomatoes
1 med. onion, sliced thin
1 tbsp. butter
1 bay leaf
1 heaping tbsp. brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
2 tsp. finely chopped fresh basil
1 pt. light cream
1 c. milk
2 tbsp. chopped chives
Croutons

Skin and seed the tomatoes. Saute the onion in the butter for 1 minute. Chop the tomatoes and add to the onions. Add the bay leaf, sugar, cloves, salt, pepper and basil. Simmer for about 25 minutes until the tomatoes are thoroughly cooked. Stir occasionally. Remove the bay leaf and cloves. Puree the tomato mixture in a food processor, blender or food mill or force through a coarse sieve. Add the cream and milk. Heat through but do not boil. Serve topped with the croutons and chopped chives. 6 servings.