Squeeze the minced onions in a towel to remove excess moisture.
Quarter the tomatoes and pass them through a Mouli food mill.
Heat the olive oil in a heavy-bottomed pan, add the onions, half of the garlic, the parsley, thyme, and bouquet garni. Cook for 10 minutes, or until the onions are soft.
Place the tomato purée in a heavy-bottomed pan over a moderate flame. Add the sugar and simmer, uncovered, for 10 minutes. Pass through a sieve to get rid of the excess liquid.
Pour the thickened tomato purée into the onion-and-herb mixture and cook, uncovered, for 5 minutes. Remove from the flame and add the basil, the remaining garlic, salt, and pepper. Discard the bouquet garni.
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