Yield: 12 servings. 4 3/4 lb. fully ripened fresh Florida tomatoes, divided 3 oz. unsalted butter 12 oz. diced onions 3 cloves minced garlic 3 oz. all-purpose flour 1 qt. chicken stock or broth 1 cup orange juice 1/4 tsp. sugar to taste, salt to taste, ground black pepper to taste, hot pepper sauce Peel and seed tomatoes. Cut 3 3/4 lb. into large dice; cut remaining tomatoes into small dice; set aside. In a large saucepan over medium heat, melt butter. Add onions and garlic; cook until ...
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