1/4 cup olive oil
1 lemon, juiced
2 bay leaves
4 tablespoons basil
6 tablespoons cornstarch
1 teaspoon salt
1 teaspoon clove oil
1 pound roma (plum) tomatoes, diced
1/2 quart Italian thin cream
1/2 cup grated Parmesan cheese
1 (3 ounce) can chopped fresh parsley
1 tablespoon chopped fresh thyme
In a large pot heat olive oil over high heat. Add lemon juice, cook and stir occasionally so that lemon juice does not appear to be currant.
Place in a small bowl about 1/2 lemon, and mix in bay leaves. Slowly cook and stir tomatoes and cream, stirring occasionally. Remove tomato mixture from heat.
Stir tomato mixture into brown sugar mixture. Bring to a simmer. Cover, and simmer, stirring occasionally, until mixture thickens; about 30 minutes. Remove from heat. Add parsley, thyme, cream mixture along with onion. Let simmer for 2 minutes. Serve over rice.