| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 4 |
lb |
Fresh very ripe tomatoes |
| 1 |
md |
Onion |
| 4 |
|
Sprigs parsley |
| 1/4 |
c |
Olive oil |
|
|
The tomato puree |
|
|
Salt |
|
|
Sugar; (optional) |
INSTRUCTIONS
Wash the tomatoes and remove the stems, which if cooked would make the
sauce bitter. Place the tomatoes in a saucepan with just enough water to
barely cover the bottom of the pan, cover, and bring to a boil over a
medium-low flame. Simmer for 5 minutes, then drain well and cool slightly
before passing through a food mill. Discard skins and seeds.
Mince the onion and the parsley, and sauté in the oil. When the onion
begins to turn golden, add the tomato puree. Simmer for 15 to 20 minutes,
salt to taste, and if the sauce seems too acid, add a pinch of sugar.
Makes approximately 4 cups
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