1/4 lb. bacon
4 lg. garlic cloves, minced
1 1/2 onions, finely chopped
6 celery stalks, finely chopped
1 bay leaf
1 tsp. thyme
28 oz. can tomatoes, diced (reserve juice)
6 oz. can tomato paste
2 tbsp. butter
3 tbsp flour
1 qt. whipping cream, room temperature
1/2 onion, finely chopped
2 whole cloves
Salt and freshly ground pepper

Cook bacon in large skillet until fat is rendered; remove meat (use as desired). Add garlic to fat and saute until lightly browned. Add 1 1/2 chopped onions, celery, bay leaf and thyme. Saute until onion is transparent. Add tomatoes with juice and tomato paste and bring to boil, stirring occasionally. Reduce heat, cover and simmer 30 minutes. Yields 8 to 10 servings.