1/2 c. butter
2 tbsp. salad oil
3 lbs. ripe tomatoes, peeled
2 tsp. fresh thyme (or 1/2 tsp. dried)
2 tsp. fresh basil (or 1 tsp. dried)
1 lg. onion, thinly sliced
3 tbsp. canned tomato paste
1/4 c. all-purpose flour
4 c. rich chicken broth
1 c. cream (or milk)
1 tsp. sugar
Salt & pepper to taste

Heat butter and oil in skillet. Add onion and cook until translucent. In large pot, combine tomatoes, herbs, onion and tomato paste. Simmer 10 minutes. Mix flour with 3/4 cup chicken broth and stir into tomato mixture. Add remaining broth and cook 30 minutes. Stir in cream (or milk) and sugar. Do not boil. Add salt and pepper to taste.

Note: One pound of tomatoes consists of 2 large, 3 medium or 4 small tomatoes. A medium tomato measures 2 inches by 2 1/2 inches.