Tomato Bisque

Ingredients:
3 pounds Roma tomatoes
1 medium onion, thinly sliced
1-1/2 tablespoons butter
1-1/2 tablespoons brown sugar
2 whole cloves
1-1/2 teaspoons salt
3/4 teaspoon coarse ground black pepper
1 tablespoon fresh basil, chopped fine
1-1/2 cups milk
1-1/2 cups cream (half and half)
3 tablespoons chives, chopped

Preparation:
Blanch the tomatoes until skin comes loose, then skin, remove seeds, and chop coarsely. Saute onion in butter until tender, then add all ingredients except the milk, cream and chives. Simmer for 25 minutes, then remove the cloves. Puree in a blender or food processor. Add milk and cream. Place over medium heat and warm gently, but do not boil. Sprinkle chives on top before serving. Serves 6.