Ingredients
1 medium onion, thinly sliced1 garlic clove, minced2 tablespoons canola oil1 tablespoon butter3 large tomatoes, sliced1/2 teaspoon saltPinch pepper1 can (6 ounces) tomato paste1/4 cup all-purpose flour2 cups water, divided3/4 cup heavy whipping cream, whipped1 to 2 tablespoons finely minced fresh dill or 1 to 2 teaspoons dill weed
Preparation
In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste.
In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil).
