Tomatnyi sous - russian tomato sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Tomato paste |
| 1½ | pounds | Tomato, fresh, chopped |
| 1 | each | Garlic clove crushed |
| 1 | each | Green pepper, sm, chopped |
| 1 | each | Onion lg, chopped |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Basil dried |
| ½ | teaspoon | Hot pepper sauce |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Butter |
| ½ | teaspoon | Sugar or honey |
Directions
Saute the garlic, onion, and the green pepper in the olive oil until soft but not browned. Stir in the tomatos, salt, pepper, basil, & the hot sauce. Cover and simmer for 25 minutes. Dump mixture into blender and puree for 1 minute. Melt butter in a saucepan then stir in the flour and cook for 3-5 minutes. Stir in the puree and add the tomato paste & sugar. Simmer for 10 more minutes. This may be refrigerated for 4 days or frozen. It is used in many Russian recipes. Origin: Chef Petra Ekanobanov, Arbot Gate Pub, Moscow-CIS, circa 1994 Submitted By DON HOUSTON On 05-04-95