SAUCE-Fresh Tomato Sauce

By Sharon T

Ingredients

• SAUCE-Fresh Tomato Sauce
• Excellent
• Julia Childs Pg 358
• In season, use ripe red tomatoes, out of season, use mixture of fresh tomatoes and Italian plum tomatoes.
• 1/2 cup minced onion
• 4 cups tomato pulp (out of season: half fresh and half canned)
• 1/4 tsp thyme
• 1 bay leaf
• 1 or 2 large cloves of garlic, pureed
• Optional: big pinch of saffron threads
• Optional: 1/4 tsp dried orange peel
• Salt
• Fresh ground pepper
• Cook the onions and oil in a 2 qt covered saucepan stirring occasionally, until tender but not brown-6-8 minutes.
• Stir in tomatoes, cover and cook slowly several minutes. Stir in the herbs, garlic, optional saffron and orange peel, salt lightly to taste.
• Simmer slowly, partially covered, for 30 minutes, adding a little juice from the tomatoes if sauce becomes too thick. Taste carefully and correct seasoning.
• May be cooked in advance and refrigerated or frozen

Preparation

Step 1

SAUCE-Fresh Tomato Sauce
Excellent
Julia Childs Pg 358

In season, use ripe red tomatoes, out of season, use mixture of fresh tomatoes and Italian plum tomatoes.

½ cup minced onion
4 cups tomato pulp (out of season: half fresh and half canned)
¼ tsp thyme
1 bay leaf
1 or 2 large cloves of garlic, pureed
Optional: big pinch of saffron threads
Optional: ¼ tsp dried orange peel
Salt
Fresh ground pepper

Cook the onions and oil in a 2 qt covered saucepan stirring occasionally, until tender but not brown-6-8 minutes.
Stir in tomatoes, cover and cook slowly several minutes. Stir in the herbs, garlic, optional saffron and orange peel, salt lightly to taste.
Simmer slowly, partially covered, for 30 minutes, adding a little juice from the tomatoes if sauce becomes too thick. Taste carefully and correct seasoning.

May be cooked in advance and refrigerated or frozen