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Receta Julia Child's Tomato Sauce or Coulis de Tomatoes a la Provencale
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Ingredientes
- 5-6 lbs ripe tomatoes halved
- 1 onion minced
- 1/4 cup olive oil
- 1 tsp salt
- 3 tbsp all purpose flour
- 6 fresh parsley sprigs
- 6 fresh basil sprigs
- 1 bay leaf
- 1/2 tsp dreid thyme
- 1/4 tsp fennel seeds, cracked
- 1 3inch piece (about 1 tsp crumbled) dried orange peel
- 6 garlic cloves crushed
- tomato paste if needed
Direcciones
- coarsly chop the tomatoes in a food processor. Cook the onion in the olive oil until tender and golden. sprinkle in the flour and cook gently for 3 minutes do not brown.
- Meanwhile wrap the parsley basil bayleaf thyme fennel coriander and orange peel in a square of cheesecloth and tie
- Add the tomatoes garlic cloves and cheesecloth packet to the pot, cover and cook over low heat for 10 minutes. Uncover and simmer until thickened and sweet 1-3 hours. dpending on the type of tomatoes and the quality. stir often to prevent scorching.
- If the sauce seems thin, add some tomato paste a few tablespoons at a time. Serve or let cool, remove cheesecloth bag squeezing out any liquid and freeze in plastic bags for future use
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2480g | |
| Calories 1051 | |
| Calories from Fat 523 | 50% |
| Total Fat 59.41g | 74% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2452mg | 102% |
| Potassium 5681mg | 162% |
| Total Carbs 124.98g | 33% |
| Dietary Fiber 31.4g | 105% |
| Sugars 64.18g | 43% |
| Protein 25.1g | 40% |
