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Ingredientes
- 2 Tbsp. Butter
- 1 x Onion, minced
- 2 Tbsp. Flour
- 1Â 1/2 c. Stock, or possibly stock mixed with juice from canned tomatoes
- 2 lb Fresh tomatoes, quartered, or possibly 3 c. (1 1/2 lbs) canned tomatoes, liquid removed, and minced
- 1 x Clove garlic, crushed
- 1 x Bouquet garni (see recipe)
- 1/2 tsp Sugar
- Â Â Salt and pepper, to taste
- 2 Tbsp. Tomato paste, optional
Direcciones
- In a saucepan heat the butter and cook the onion till soft but not brown.
- Stir in the flour off the heat, pour in the stock and tomato juice, if using, and bring to a boil, stirring. Add in the tomatoes, garlic, bouquet garni, sugar and salt and pepper to taste and simmer, uncovered, for 30-40 min for canned and 45-60 for fresh tomatoes, or possibly till the tomatoes are very soft and the sauce is slightly thick. Work the sauce through a strainer, pressing well to extract all the tomato puree, and return it to the pan. Reheat it and if necessary reduce it to the consistency of thin cream. If the sauce has been made from fresh tomatoes and a darker color is desired, add in the tomato paste. Taste the sauce for seasoning.
- NOTES : Unless fresh tomatoes are ripe and glowing red, tomato sauce made with cnned Italian-style tomatoes has more flavor. The recipe makes about 2 1/2 c. sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1366g | |
| Calories 513 | |
| Calories from Fat 227 | 44% |
| Total Fat 25.9g | 32% |
| Saturated Fat 15.33g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1642mg | 68% |
| Potassium 2662mg | 76% |
| Total Carbs 62.85g | 17% |
| Dietary Fiber 13.4g | 45% |
| Sugars 32.08g | 21% |
| Protein 15.89g | 25% |
