2 pounds Roma Tomato

1 medium onion -- sliced thin

1 tablespoon butter

1 tablespoon brown sugar

2 whole clove

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons fresh basil -- chopped fine

1/2 pint half and half

1 cup milk

2 tablespoons chives -- chopped

1/2 cup dry red wine -- (optional)

Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley. Saute onion in butter a few minutes, then add all ingredients except the milk and cream. Simmer for about 25 minutes, and remove the cloves. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.) Heat up in a sauce pan and sprinkle chives on top before serving.