Tomatnyi sous - russian tomato sauce

Yield: 2 cups

Measure 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

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

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