Name: Tomato Sauce II
Yield: About 3 cups.
Ingredients: 2 tablespoons tomato paste; 2 cups Italian peeled tomatoes (1-pound-1-ounce can); ½ cup beef stock or water; Salt and freshly ground black pepper to taste; 1 cup finely chopped onion (about 1½ medium onions); 2 tablespoons butter; 3 tablespoons olive oil; 1 clove garlic, finely minced; 2 tablespoons chopped fresh basil or ½ teaspoon dried basil; 1 sprig fresh thyme or ½ teaspoon dried thyme; ¼ teaspoon or more sugar; 1 bay leaf; ½ cup chopped, seeded, and cored green pepper

Preparation info

About
3 cups
.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

3 tablespoons olive oil
2 tablespoons butter
1 cup

Sauce
Gluten-free

Method

Heat 2 tablespoons of the oil and the butter in a heavy casserole and cook the onion, garlic, and chopped pepper until onion is wilted but not brown.
It is not essential but it is preferable if the tomatoes are put through a food mill before adding to the

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Tomato Sauce II

Ingredients

Method

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