Tomato Sauce I

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 medium tomatoes (about pounds)
  • 3 tablespoons butter
  • 1 cup coarsely chopped onions
  • ½ garlic clove, finely minced
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper


    1. Peel the tomatoes. Remove the cores. Quarter the tomatoes.

    2. Heat the butter in a saucepan and cook the onions and garlic in it until onions are translucent. Add the tomatoes and seasonings and cook for fifteen minutes, stirring occasionally. The tomatoes should retain some of their texture.

    3. Strain the liquid from the tomatoes into another saucepan and reduce by half over high heat. Add the tomato pulp and heat thoroughly.

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