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From Dorothy McNett's recipes at www.dorothymcnett.com. This can be a base for soups, for a pasta sauce, and for any recipe calling for tomato sauce!
3 tablespoons unsalted butter or coconut oil
In heavy bottomed saute pan, melt butter. Using medium to low heat, cook the onion slices until butter and onions are just beginning to brown, about 10 minutes. Remove the onion slices and set them aside. In a saucepan, combine the tomatoes, sugar, salt, pepper and herbs Heat just to warm but not to boil. Set aside. Whisk the flour into the hot butter using a roux whisk and cook and stir until the mixture is a rich golden brown but not burned. Gradually whisk the warm tomato mixture into the roux mixture until thickened. Dice the cooked onion and stir it into the sauce. Heat and serve as desired.
Recipe created 2005-03-07.