Fresh Tomato Sauce
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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READY IN: 1hr 15mins
SERVES: 8
YIELD: 3 cups sauce
UNITS: US
INGREDIENTS
Nutrition- 1⁄3cup minced fresh onion
- 2
- 2tablespoons olive oil
- 2tablespoons all-purpose flour
- 3
- 6
- 4sprigs fresh parsley
- 1⁄2
- 1inch fresh orange rind
- 1⁄2teaspoon salt
- 1⁄2teaspoon basil
- 1⁄4teaspoon black pepper
- 1⁄8teaspoon fennel seed
- 1pinch saffron
- 1pinch ground coriander
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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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