 | | Directions | - In dutch oven, melt 5 1/2 tablespoons butter over medium heat. When melted, whisk in flour, continually whisking until smooth. Remove from heat.
- In small skillet, melt the rest of the butter. Sauté the onion and garlic over medium heat for 2-3 minutes. Add the fresh basil and chopped rosemary. Sauté 2-3 more minutes.
- Return dutch oven with flour mixture to medium heat on stove. Add in the onion mixture. Stir to combine. Slowly add chicken broth, 1 cup at a time, stirring continuously and allowing sauce to thicken slightly.
- Continue adding broth until all is incorporated and thickened.
- Begin adding the tomato sauce and diced tomatoes, stirring continuously, allowing mixture to thicken.
- Season with hot sauce, honey, dill weed, pepper, chili powder. Stir to combine.
- Serve hot with Italian popcorn or croutons.
NOTE: Can be made ahead; just reheat on low heat, stirring frequently. |
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Prep Time: 25 minutes
Cook Time: 10 minutes
Container: Dutch oven, small skillet
|  | | Ingredients | | - | | 1/2 cup plus 3 tablespoons butter or margarine |
| - | | 1/2 cup flour |
| - | | 1 onion - medium, diced |
| - | | 2 garlic cloves, chopped |
| - | | 1 tablespoon basil - fresh, chopped |
| - | | 1 rosemary sprig, stemmed and chopped |
| - | | 3 cups chicken broth - canned or homemade |
| - | | 29 ounces tomato sauce |
| - | | 29 ounces tomato - diced, with oregano, basil and garlic |
| - | | 2 dashes of favorite hot sauce, more if desired |
| - | | 1/4 cup honey |
| - | | 1 tablespoon dill weed, dried |
| - | | 1/2 teaspoon pepper |
| - | | 1 teaspoon chili powder |
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