INGREDIENTS

INSTRUCTIONS

From: "Katherine Sheppard" <katherine.sheppard@corpus-christi.oxford.ac.uk>
Date: Sat, 17 Aug 1996 15:15:20 +0000
I sent this to rec.food.recipes a few days ago in response to a request
then thought it would be of interest to people on this list. I like this
recipe especially because it just doesn't work if the onion is sauteed in
oil or butter. Fatfree cooking techniques triumph again!
NOTE: British pints are 20 fl oz. My pints are British :-)
WARNING: Don't use a non-stick pan whatever you do. Enameled is best.
Put the onion in a pan with 1/2 pint stock. Cover, bring to the boil and
cook 5 - 10 min. Remove lid and boil off until stock is almost gone.
When it's getting pretty dry, stir well with a wooden spoon. Keep boiling.
Scrape up any brown residue from bottom of pan. Have the rest of the stock
ready in a jug. Let the bottom of the pan brown - don't be frightened. This
is what makes the flavour so rich. But don't let it blacken. When the pan
has a good brown coating, pour in a splash of stock and stir and scrape.
The browned bits will dissolve into the stock and coat the onions. You will
NOT be left with a damaged pan.
Boil away stock again, repeat above procedure about 4-5 times until onions
are collapsed and dark brown. Add the garlic and stir 30 seconds.
Now add the tomatoes and mash down with a potato masher.  Bring to the boil
then reduce the heat until the mixture is *just* simmering. Cook like this,
very slowly, for about 1/2 hour or until reduced as required.
Puree in a blender and rub through a sieve to remove seeds and skins.
Return to the pan, add the basil and just bring to the boil to bring out
the flavour of the basil.
fatfree digest V96 #228
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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