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Tomato
Sauce
Ingredients:
1 pound
fresh tomatoes or
3 oz. tomato pasta
1
small bunch of fresh parsley
leaves
1
small onion, peeled and
halved
3
tablespoons butter or margarine
2-1/2
tablespoons flour
2
cups cold water
1
teaspoon sugar
pinch
of thyme
salt
and ground black pepper
to taste
Preparation:
1.
Quarter
the tomatoes and cook with parsley in 1 cup slightly salted water until
soft. Pass tomatoes (including the liquid in which they were cooked)
through
a sieve and set aside.
2. In
a saucepan melt butter
or margarine, add flour and halved onion and fry until golden brown.
Remove
the frayed onion from saucepan and add 1 cup cold water and mix well.
3.
Add sieved tomatoes to
mixture into saucepan and mix well.
4. If
tomato pasta is used,
mix tomato pasta with 1 cup of cold water and than add to saucepan. Mix
well.
5.
Add sugar, thyme, pepper
and salt and bring to boil. Reduce heat and cook slowly 3 to 5 minutes.
6.
Serve hot with cooked
meat and vegetables.
Other
Related Topics:
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| Thyme |
Thyme (Thymus vulgaris)
is a very commonly used culinary herb. It is a Mediterranean perennial
which is best suited to well-drained soils and enjoys full sun. Thyme
is a member of the mint family, Lamiaceae. and is often used to flavour
meats.
Varieties include: -English thyme, the most commonly used variety
-French thyme, similar to English
thyme
-Caraway
thyme
-Citrus
thymes (Lemon, Lime and Orange balsam)
In France thyme is used in a bouquet garni. In Jordan the
condiment zahtar contains thyme as vital ingredient. This popular herb
is also widely used in West Indian cuisine.
NOTE: Woolly
thyme and creeping thyme are not culinary herbs but are attractive
ground covers.
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