Sweet-and-Sour Tomato Sauce

Sauce de Tomates à L’aigre-Douce

Preparation info

  • Makes

    2 ½ cups

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 1 medium-size onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons


Heat the onion and garlic in the olive oil in a heavy-bottomed, nonaluminum sauté pan over medium heat. Stir until the onion turns translucent, about 8 minutes. Stir in the tomatoes and simmer gently until the sauce thickens, about 45 minutes. While the sauce is cooking, scrape the bottom of the pot every 5 to 10 minutes with a wooden spoon to keep the sauce from sticking and scorching. Add the