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