Tomato Sauce III

Preparation info

  • 2½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup sliced onion
  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • 1 cup water
  • 1 teaspoon cider vinegar
  • 1 small bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon black peppercorns
  • 2 cups diced peeled fresh tomatoes
  • ¼ teaspoon ground thyme
  • Dash of cayenne pepper


    1. Sauté the onion in the butter until lightly browned. Add the flour and cook over low heat, stirring constantly, until the mixture is light brown in color.

    2. Add the water, vinegar, bay leaf, salt, peppercorns and tomatoes. Simmer for ten minutes. Add the thyme and cayenne and simmer for five minutes longer. Strain. Serve with eggplant dishes, veal dishes, and polenta.

    Part of