Tomato Basil Sauce Recipe

From Dorothy McNett's Recipe Book.

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Tomato Basil Sauce

From Dorothy McNett's recipes at Use for toppings, dips, sauces and meatloaf, casseroles, etc. It can be served hot, warm, room temperature or chilled!

2 cups finely diced red ripe fresh tomatoes
4-5 fresh basil leaves, cut into small pieces
1 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

3 tablespoons unsalted butter
1/2 small onion, chopped
3 tablespoons all purpose unbleached flour

In small saucepan, combine the diced tomatoes, snipped basil, sugar, salt and pepper. Bring to a boil. Stir and remove from the heat and set aside. In heavy bottomed saute pan melt butter. Using medium to low heat, cook the onion pieces until butter and onions are just beginning to brown. Whisk the flour into the butter and onion mixture and cook and stir until the mixture is a rich golden brown but not burned. Gradually blend in the warm tomato mixture, stirring constantly and cook 3-4 minutes to thicken. Taste and adjust the seasonings as needed.

Recipe created 2013-07-15.

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