Subj : Famous Recipes - 05
To   : All
From : Dave Drum
Date : Thu Feb 02 2023 04:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julia Child's Provencale Tomato Sauce
 Categories: Vegetables, Herbs, Sauces, Citrus
      Yield: 3 servings
 
    1/3 c  Fine minced yellow onion
      2 tb Olive oil
      2 ts Flour
      3 lb Ripe red tomatoes; peeled,
           - seeded, juiced & chopped
    1/8 ts Sugar
      2 cl Mashed garlic
    1/8 ts Fennel seeds
    1/8 ts Dried basil
      1 sm Pn saffron
      1 sm Pn ground coriander
    1/4 ts Dried orange peel granules
           +=OR=+
      1    (1") piece dried orange
           - peel)
    1/2 ts Salt
      1 tb (to 2 tb) tomato paste; opt
           Salt & pepper

MMMMM-----------------------BOUQUET GARNI----------------------------
      4    Parsley sprigs
      1 sm Bay leaf
      1    Sprig (1/4 ts) thyme; tied
           - in cheesecloth
 
  First, blanch the tomatoes in boiling water for 10
  seconds. Then use a knife to cut out the stem and peel
  off the skin, starting at the stem hole. To seed and
  juice the tomatoes, cut each peeled tomato in half
  crosswise (horizontally) and gently squeeze to remove
  the seeds and juices from the center of the tomato.
  
  First, cook the onions in the olive oil in a three-quart
  heavy-bottomed saucepan over medium-low heat for 10
  minutes, until the onions were tender. Then add the
  flour, and cook for three minutes. Finally, stir in the
  chopped tomatoes, sugar, garlic, herbs and spices,
  placed the lid on the pan, and cook over low heat for 10
  minutes. Last but not least, remove the lid and let the
  sauce simmer for 30 minutes.
  
  According to Julia, the sauce is done when "it tastes
  thoroughly cooked and is thick enough to form a mass in
  the spoon."
  
  This sauce is quite versatile and Julia suggests using
  it over chicken, beef, eggs, pizzas and of course,
  pasta. And, if you’ve made the tomato sauce from
  scratch, you probably ought to serve it over homemade
  pasta.
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Aussies believe that cooked-down axle grease makes a good breakfast
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