MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Julia Child's Provencale Tomato Sauce
Categories: Vegetables, Herbs, Sauces, Citrus
Yield: 3 servings

1/3 c Fine minced yellow onion
2 tb Olive oil
2 ts Flour
3 lb Ripe red tomatoes; peeled,
- seeded, juiced & chopped
1/8 ts Sugar
2 cl Mashed garlic
1/8 ts Fennel seeds
1/8 ts Dried basil
1 sm Pn saffron
1 sm Pn ground coriander
1/4 ts Dried orange peel granules
+=OR=+
1 (1") piece dried orange
- peel)
1/2 ts Salt
1 tb (to 2 tb) tomato paste; opt
Salt & pepper

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4 Parsley sprigs
1 sm Bay leaf
1 Sprig (1/4 ts) thyme; tied
- in cheesecloth

First, blanch the tomatoes in boiling water for 10
seconds. Then use a knife to cut out the stem and peel
off the skin, starting at the stem hole. To seed and
juice the tomatoes, cut each peeled tomato in half
crosswise (horizontally) and gently squeeze to remove
the seeds and juices from the center of the tomato.

First, cook the onions in the olive oil in a three-quart
heavy-bottomed saucepan over medium-low heat for 10
minutes, until the onions were tender. Then add the
flour, and cook for three minutes. Finally, stir in the
chopped tomatoes, sugar, garlic, herbs and spices,
placed the lid on the pan, and cook over low heat for 10
minutes. Last but not least, remove the lid and let the
sauce simmer for 30 minutes.

According to Julia, the sauce is done when "it tastes
thoroughly cooked and is thick enough to form a mass in
the spoon."

This sauce is quite versatile and Julia suggests using
it over chicken, beef, eggs, pizzas and of course,
pasta. And, if you’ve made the tomato sauce from
scratch, you probably ought to serve it over homemade
pasta.

RECIPE FROM: https://www.tasteofhome.com

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