1.5 kg fresh ripe tomatoes, peeled, seeded & pureed 3 lb
75 ml butter 1/3 cup
500 ml dried bread crumbs 2 cup
7 ml salt 1 1/2 tsp
black pepper
3 cloves garlic, minced
1.5 L water 6 cup
375 ml half and half cream 1 1/2 cup
2 egg yolks, beaten
Heat butter; add tomatoes and simmer for 5 minutes. Add crumbs, salt, pepper, garlic, and water. Bring to a boil. Beat cream into egg yolks. Add to tomato stock, stirring constantly. Heat to serving temperature. Do not boil.
Serves 8