Updated: Tuesday, 16 Apr 2013, 7:41 AM CDT
Published : Thursday, 24 May 2012, 10:54 AM CDT
Recipe from Al Johnson’s Swedish Restaurant in Sister Bay.
2 cups onion, diced
1 Tbsp garlic, chopped
6 cups vegetable stock (can use chicken as substitute)
2 29 oz cans of tomato sauce
2 28 oz cans diced tomatoes
1/2 cup honey or brown sugar
4 Tbsp dill, dried
3 Tbsp basil, dried
1 Tbsp paprika
1 Tbsp chili powder
1 tsp black pepper
few dashes hot sauce
Juice from 1 lemon
Make roux first by combining 2/3 cup olive oil and 1/2 cup flour in sauce pan. Whisk together until smooth and heat about 3 minutes and set aside. Do not let brown.
In large sauce pan add 1/3 cup olive oil, onions and garlic, saute until onions are tender. Then add vegetable stock and bring to a boil. Next whisk in roux until smooth and starting to thicken and turn heat to a simmer. Add remaining ingredients and whisk together until creamy. Simmer 30 minutes stirring often.
Makes about 6 Quarts and freezes well.