Yield: 1 Servings
|1 large||Onion; halved and sliced into thin half-moons|
|1 pint||Stock; about, not too reduced as it will reduce vastly in this recipe|
|2 \N||Cloves garlic; finely chopped - or to taste|
|2 pounds||Tomatoes; chopped - don't peel or seed - or two 1lb cans|
|1 teaspoon||Dried basil -or-|
|1 tablespoon||Chopped fresh basil|
From: "Katherine Sheppard" <katherine.sheppard@...> Date: Sat, 17 Aug 1996 15:15:20 +0000 I sent this to rec.food.recipes a few days ago in response to a request then thought it would be of interest to people on this list. I like this recipe especially because it just doesn't work if the onion is sauteed in oil or butter. Fatfree cooking techniques triumph again! NOTE: British pints are 20 fl oz. My pints are British :-) WARNING: Don't use a non-stick pan whatever you do. Enameled is best.
Put the onion in a pan with ½ pint stock. Cover, bring to the boil and cook 5 - 10 min. Remove lid and boil off until stock is almost gone.
When it's getting pretty dry, stir well with a wooden spoon. Keep boiling.
Scrape up any brown residue from bottom of pan. Have the rest of the stock ready in a jug. Let the bottom of the pan brown - don't be frightened. This is what makes the flavour so rich. But don't let it blacken. When the pan has a good brown coating, pour in a splash of stock and stir and scrape.
The browned bits will dissolve into the stock and coat the onions. You will NOT be left with a damaged pan. Boil away stock again, repeat above procedure about 4-5 times until onions are collapsed and dark brown. Add the garlic and stir 30 seconds.
Now add the tomatoes and mash down with a potato masher. Bring to the boil then reduce the heat until the mixture is *just* simmering. Cook like this, very slowly, for about ½ hour or until reduced as required.
Puree in a blender and rub through a sieve to remove seeds and skins.
Return to the pan, add the basil and just bring to the boil to bring out the flavour of the basil.
fatfree digest V96 #228
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .