Pour the olive oil into your crock pot. Add the onion, tomatoes, sugar and salt. Cover and cook on high for about 3 hours. The time is variable. When you are ready to serve, melt the butter and stir in the flour before adding it to the crock pot. Then pour in the evaporated milk and puree with a stick blender. That's it. I also served with some hot noodles and rye bread.
I added about a teaspoon of dried basil and used no salt.
You can also add a bit more of sugar to taste.
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|Serving Size: 1 (1122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (20%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 29.5mg||9 %|
|Sodium 1895.7mg||65 %|
|Potassium 2096.3mg||55 %|
|Total Carbohydrate 88.7g||26 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 73.2g|
|Protein 17.3g||25 %|
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Calories per serving: 490
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