| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian, Sauces |
30 |
Ounces |
INGREDIENTS
| 1 |
cn |
Tomatoes (28 oz) |
| 1 |
sl |
Onion |
| 2 |
|
Cloves |
|
ds |
Black pepper |
|
ds |
Salt |
| 2 |
tb |
Butter |
| 1 |
tb |
Flour |
INSTRUCTIONS
In saucepan, cook tomatoes with onion, cloves, pepper and salt 20
minutes. Remove onion and cloves. Push tomato through strainer with
back of wooden spoon, or puree in food processor.
Melt butter in saucepan. Stir in flour and continue stirring until
golden and frothing. Stir in tomato pulp and bring to boil. Keep warm
until ready to serve.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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