Recipe - Rich Tomato Sauce

1 lg Onion; halved and cut or sliced up
into thin halfmoons
1 pt Stock; about, not too
reduced as it will reduce
vastly in this recipe
2 Cloves garlic; finely
chopped or to taste
2 pound Tomatoes; chopped don't
peel or seed or two 1lb
cans
1 teaspoon Dried basil or
1 tablespoon Chopped fresh basil

From: "Katherine Sheppard" katherine.sheppard@corpuschristi.oxford.ac.uk

Date: Sat, 17 Aug 1996 15:15:20 +0000
I sent this to rec.food.recipes a few days ago in response to a request
then thought it would be of interest to people on this list. I like this
recipe especially because it just doesn't work if the onion is sauteed in
oil or butter. Fatfree cooking techniques triumph again!

NOTE: British pints are 20 fl oz. My pints are British :)

WARNING: Don't use a nonstick pan whatever you do. Enameled is best.

Put the onion in a pan with One half pint stock. Cover, bring to the boil and
cook 5 10 min. Remove lid and boil off until stock is almost gone.

When it's getting pretty dry, stir well with a wooden spoon. Keep boiling.
Scrape up any brown residue from bottom of pan. Have the rest of the stock
ready in a jug. Let the bottom of the pan brown don't be frightened. This
is what makes the flavour so rich. But don't let it blacken. When the pan
has a good brown coating, pour in a splash of stock and stir and scrape.
The browned bits will dissolve into the stock and coat the onions. You will
NOT be left with a damaged pan.

Boil away stock again, repeat above procedure about 45 times until onions
are collapsed and dark brown. Add the garlic and stir 30 seconds.

Now add the tomatoes and mash down with a potato masher. Bring to the boil
then reduce the heat until the mixture is *just* simmering. Cook like this,
very slowly, for about One half hour or until reduced as required.

Puree in a blender and rub through a sieve to remove seeds and skins.
Return to the pan, add the basil and just bring to the boil to bring out
the flavour of the basil.

fatfree digest V96 #228

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.