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RECIPESSauces, Salsas, etc.Hot & Warm Sauces pg 2 >  Tomato Sauce, Classic


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Serves 6

• 3 tablespoons sunflower oil
• 1 onion, chopped (optional)
• 2 1/4 pounds ripe tomatoes, seeded and chopped
• 1 teaspoon sugar
• salt

Heat the oil in a skillet Add the onion if using and cook over low heat stirring occasionally for about 5 minutes until softened but not browned. (If you re not using the onion add the tomato immediately). Add the tomato and cook over low heat breaking up the flesh with the edge of a slotted spoon for about 15 minutes.

Allow the mixture to cool slightly then transfer to a food processor or blender and process. Add the sugar season to taste with salt and process briefly again. Serve the sauce either in a sauceboat or poured directly over a dish.


• 3 tablespoons sunflower oil
• 1 onion, chopped
• 1 pound 2 ounces canned tomatoes
• 1 teaspoon sugar
• salt

The sauce may also be made using canned tomatoes. To do this follow the method described in recipe above but use the quantities of ingredients listed here.



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