Image credit to: Chris McIntosh for Boston Organics
1. In a stockpot, over medium heat, combine the tomatoes, onion and broth. Bring to a boil, and then keep on a low boil for about 20 minutes to combine the flavors. Remove from heat and puree with an immersion blender or run the mixture through a food mill. (If you use a food mill, transfer tomato broth back into the pot after, discarding any leftover solids from the food mill.)
2. In a separate sauce pan, melt the butter over medium heat. Whisk in the flour to make a roux, cooking until the roux is a golden brown. Gradually whisk in a few spoonfuls of the tomato broth, so that no lumps form.
3. Add the roux/tomato mixture into the stock pot with tomato broth, stirring until thickened. Season with salt (and sugar, if desired), and adjust to taste.
4. Garnish with basil, oregano, black pepper and a drizzle of olive oil.