Name: Fresh Tomato Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3 cups sauce, 8 serving(s)
Ingredients: 1/3 cup minced fresh onion; 2 fresh garlic cloves, minced; 2 tablespoons olive oil; 2 tablespoons all-purpose flour; 3 lbs fresh plum tomatoes, peeled, seeded, chopped; 6 sprigs fresh thyme or 1 teaspoon dried thyme; 4 sprigs fresh parsley; 1/2 bay leaf; 1 inch fresh orange rind; 1/2 teaspoon salt; 1/2 teaspoon basil; 1/4 teaspoon black pepper; 1/8 teaspoon fennel seed; 1 pinch saffron; 1 pinch ground coriander

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Recipe by HeatherFeather

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A recipe from my Great Aunt's collection. This is one she clipped out of the paper, probably the Chicago Tribune. This contains some unusual ingredients - in particular saffron and ground coriander, and the recipe also calls for steeping a bundle of herbs in the sauce as it cooks. If saffron is too costly, you can substitute dried safflower or just leave it out. Makes 3 cups sauce.

Ready In:: 1hr 15mins
Serves:
Yields:
Units:

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ingredients

¹⁄₃ cup minced fresh onion
2 fresh garlic cloves, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
3 lbs fresh plum tomatoes, peeled, seeded, chopped
6 sprigs fresh thyme or 1 teaspoon dried thyme
4 sprigs fresh parsley
¹⁄₂ bay leaf
1 inch fresh orange rind
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon basil
¹⁄₄ teaspoon black pepper
¹⁄₈ teaspoon fennel seed
1 pinch saffron
1 pinch ground coriander

directions

Saute onion and garlic in olive oil in a large saucepan until tender.
Stir in flour until smooth.
Add tomatoes.
Wrap thyme, parsley, bay leaf, and orange rind in cheesecloth, tie, and add to the pot.
Add all remaining ingredients.
Heat sauce to a simmer, then drop on the lid and simmer 10 minutes, stirring occasionally.
Remove lid and simmer another 25-30 minutes, or until sauce has thickened.
Remove the herb bouquet and chill sauce overnight (or freeze for later).
Heat again before serving over hot cooked pasta or meats.

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RECIPE MADE WITH LOVE BY

@HeatherFeather

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@HeatherFeather

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"A recipe from my Great Aunt's collection. This is one she clipped out of the paper, probably the Chicago Tribune. This contains some unusual ingredients - in particular saffron and ground coriander, and the recipe also calls for steeping a bundle of herbs in the sauce as it cooks. If saffron is too costly, you can substitute dried safflower or just leave it out. Makes 3 cups sauce."

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review by Cooking Master

10/22/2008

Almost... incredible! Easy 'n' tasty!

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review by Edith T

8/18/2005

I liked the flavors in this recipe. I didn't use the saffron because I didn't have any. I threw all the herbs into the sauce (no cheeseclosth available) and pulled out the thyme and orange rind when it was finished. Like Rita I cooked the tomatoes with the skin and seeds, put them through my food processer and then a quick whirl through the food mill to get out the extra seeds. Its still quicker than spending time peeling the tomaotes. I got about 1 quart of sauce, but I used Roma tomatoes which don't contain as much water as other varieties.

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review by Rita1652

8/6/2004

I enjoyed this fresh out of the garden sauce. Tomatoes and herbs were all fresh. The orange rind I didn`t have so I used lemon. The saffron got lost in the sauce you can save you money and skip it. I grow my own saffron so it was really no hole in my pocket. The herbs I chopped and added right to the sauce. The tomatoes I use skin, seeds and all just blended before added to the pot. The texture was great. I simmered for 1 hour if not more. I also served the same day as making I couldn`t wait. Very good. This would be a great sauce for seafood.

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photo by Rita1652

8/6/2004

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photo by Rita1652

8/6/2004

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