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2 medium fresh tomatoes, chopped
Yogurt, parsley, scallions for topping.
Saute onions and garlic with salt in combined olive oil and butter in a kettle or large saucepan. Cook five minutes, until translucent. Then add dill, pepper, tomatoes and honey. Cover and simmer at least 45 minutes over law heat. Five minutes before serving, whisk in mayonnaise and sour cream to correct seasonings. Serve hot, topped with yogurt, chopped parsley and scallions.
(I used 2 quarts homecanned tomatoes with their liquid, with fine results)
Sherry Landsman requested this recipe
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