Once tomatoes are boiled for more than a few minutes, they all tend to taste like Campbell’s soup, no matter what else you do. This may be praise for Campbell’s tomatoes, but why bother to buy fresh tomatoes for a sauce unless the sauce retains their freshness?
Mix this sauce with olive oil to serve cold or finish with butter to serve hot.
Put the onion in a nonreactive saucepan with the olive oil, herbs, and
Prepare an ice bath.
Add the tomato and cook, uncovered, over high heat, stirring frequently for 3 minutes, or until the tomatoes have just given up their liquid. Puree the tomato mixture, and put it into a metal bowl placed in the ice bath, to stop the cooking. When the puree is cold, put it through a fine sieve.
Hold until needed. Then heat the sauce and whisk in the butter. Season and serve.
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