See Also: Cooking Club · Sauces and Marinades
Tomato Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Great for cheese souffle, casseroles, etc.
3 tablespoons unsalted butter
2 thick slices onion
2 cups tomato juice, or very finely diced red ripe tomatoes
1 teaspoon sugar
1/2 teaspoon fine sea salt
a few grindings of peppercorns
1/2 - 1 teaspoon dried herbs (basil, thyme, rosemary...)
3 tablespoons all purpose unbleached flour
In heavy bottomed fry pan, melt butter. Using medium to low heat, cook the onion slices until butter and onions are just beginning to brown. Remove the onion slices and set aside. Combine the tomato juice or diced tomatoes, sugar, salt, pepper and herbs Heat just to warm but not to boil. 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 sprinkle over the top just before serving, or stir it into the sauce.
Recipe created 2005-03-07.
