1 sm. onion, finely chopped
3 tbsp. unsalted butter
6 med. - lg. ripe tomatoes, peeled, seeded & chopped
Salt, freshly ground pepper
1/4 tsp. baking soda
1/4 - 1/2 tsp. thyme
3 tbsp. concentrated orange juice
1 c. heavy cream
Sour cream, chopped parsley (garnish)

Saute the onion in the butter until soft and limp. Add the tomatoes, salt and pepper to taste, baking soda and thyme. Cook for 10 to 12 minutes, or until thickened and paste-like. Mix in the orange juice concentrate and simmer for 5 minutes. Remove from heat and stir in the cream. Taste for seasoning and reheat. Serve hot, garnished with a spoonful of sour cream sprinkled with chopped parsley.