Sauce Tomate...Vegetarian

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Sauce Tomate...Vegetarian

 

Source: vrg org

 

(serves 6)

French cuisine relies on interesting sauces for its distinctiveness.

Make some for now and some for freezing.

 

2 Tablespoons olive oil

1/2 cup chopped onion

4 garlic cloves, minced

3 1/2 pounds fresh tomato concasse (see note below)

1/4 teaspoon ground black pepper

10 basil leaves, finely chopped (fresh or frozen)

 

In a medium saucepan, heat oil. Add onion and saute until soft. Add

garlic and tomatoes and cook on high heat until much of the liquid

has evaporated, giving a slightly thick sauce. Season with pepper.

 

Remove from heat and stir in the basil. (If freezing is desired, do

not add basil now; remove from freezer, bring to boil and then add basil.)

 

Note: Tomato concasse is made by blanching tomatoes for about a

minute, shocking them in cold water, peeling and seeding them, and

then cutting the tomato into small pieces. This reduces acidity and

toughness found in the seeds and peels. Use the chopped pulp for

sauces and soups, and the peels and seeds for stocks.

Total calories per serving: 105

Fat: 5 grams