3 large fresh ripe tomatoes cut into 1+1/2-cups chopped 1/3 cup extra virgin olive oil 1 small onion cut into 1/3-cup chopped 1 teaspoon minced garlic 1/2 cup all-purpose flour 3 cups chicken broth OR double strength chicken broth 3/4 cup fresh basil -- loosely packed cut into thin strips -- divided 4 cups tomato sauce 2 cups tomato juice 1 cup half and half OR whipping cream 1 tablespoon sugar 1/2 teaspoon salt -- or to taste white pepper -- to taste 8 ounces lump crabmeat -- fresh or canned Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired. [makes 8 cups; 8 servings]
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