To peel the tomatoes: Cut an “X” into each tomato, then dunk into boiling water. Immediately rinse the tomatoes in cold water, and the skins should slip off. If you would like, you can freeze the tomatoes at this point for making sauce later or any other tomato recipe.
Next, sauté the onion until translucent in 1 Tbl. Butter. Add the tomatoes, bay leaf and thyme and cook over medium heat for 15 minutes. Puree, then return to heat and add the remaining Tbl butter and basil. - Updated: November 30, 2007
