Preparation info
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Appears in

By Elisabeth Lambert Ortiz

Published 1973

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This sauce, or one very like it, turns up in a number of the English-speaking islands.


  • 5 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, se


Heat the oil in a saucepan, add the onion and pepper, and sauté until the onion is tender, but not browned. Stir in the flour and cook, stirring constantly with a wooden spoon, for a minute or two until the flour is lightly browned. Add the tomatoes and stir to mix well. Gradually stir in the stock or wine, season to taste with salt and pepper and cook, stirring until the sauce has thickened. A