Engineered Cooking

1. In a stockpot over medium heat add olive oil, onions, and garlic; sautée until tender and onions are translucent. Add chicken broth and roma tomatoes, skin and seeds, and bring to a boil. Simmer for approximately 20 minutes.

2. Cool slightly and add chiffonade basil; use a submersion blender (stick blender) or a traditional blender and purée the mixture.

3. With the stockpot now empty add butter and let melt. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.

4. Add the balsamic vinegar, sugar, and heavy cream, simmer for 10 minutes. Add salt and pepper and adjust to taste.