Cream Mixture

Tomato Purée (If using canned tomatoes - skip this step)

• Bring a pot of water to a boil
• Wash the tomatoes and cut a shallow x onto the bottom of the tomato (this will make it easier to peel the skin).
• Add the tomatoes to the boiling water for 60-90 seconds - until you see the skin start to peel back.
• Fill a bowl with water and ice to place the tomatoes to let them cool down. Remove and peel back the skin.
• Halve the tomatoes and remove any additional water and seeds.
• Cook the tomatoes in a pot of water on medium-high heat. Bring to a boil, then reduce to a medium-low and simmer for 10 minutes. Strain.

  Heated Blender Instructions (optional): You can also use a pampered chef blender, or other heated blender, and place the tomatoes on the puree setting - it will do the work for you!
• Blend the tomatoes in a blender or food processor. (ignore if using the heated blender).

Sauce

• In your pan or pot, add onions and tomatoes - cook until soft on medium heat (3-4 minutes).
• Slightly reduce the heat and add tomatoes (or tomato puree) and vodka and cook another 5 minutes while stirring occassionally.
• Stir in tomato paste, balsamic vinegar, and black pepper.
• Reduce to low heat, partially cover, and let simmer for 20 minutes while stirring occassional.
• Blend in a food processor or food blender (I recommend a quality blender)
• Transfer the sauce back to a pot and prepare the cream mixture

Cream Mixture

• Add milk, flour, and butter to a pot on medium heat.
• Stir until a thick consistancy

Finishing the Sauce

• Add ½ cup of the cream mixture and stir. Continue adding until the sauce is your desired consistance.
• Cook an additional 3-4 minutes. Add desired amount of parmesan cheese.
• Serve with pasta or another dish and enjoy!