Tomato Sauce III

Preparation info
  • 2½ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup sliced onion
  • ¼ cup butter
  • 3 tablespoons <

Method

  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 dishe