Recipe - Sauce Tomate

2 tablespoon Butter
1 Onion, chopped
2 tablespoon Flour
1 One half cup Stock, or stock mixed with
juice from canned tomatoes
2 pound Fresh tomatoes, quartered,
or 3 cups (1 One half lbs)
canned tomatoes, drained,
and chopped
1 Clove garlic, crushed
1 Bouquet garni (see recipe)
One half teaspoon Sugar
Salt and pepper, to taste
2 tablespoon Tomato paste, optional

In a saucepan melt the butter and cook the onion until 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 the tomatoes, garlic, bouquet
garni, sugar and salt and pepper to taste and simmer, uncovered, for 3040
minutes for canned and 4560 for fresh tomatoes, or until 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 the tomato paste. Taste the sauce for seasoning.

NOTES : Unless fresh tomatoes are ripe and glowing red, tomato sauce made
with cnned Italianstyle tomatoes has more flavor. The recipe makes about 2
One half cups sauce.
Recipe by: Homemade Good News (Vol 3 No 8) Posted to EATL Digest 02 Apr 97
by Sean Coate swcoate@PEGANET.COM on Apr 3, 1997