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Printable version Printable version with picture
Source : Jean Soulard, Chef exécutif, Le Château Frontenac
Ingredient- 30 ML Oils olive
- 4 average crudely minced Onions
- 3 Pods of crudely minced garlic
- 2 KG Tomatoes ripe cut in neighborhoods*
- 1 Leaf of Fine bay leaf fresh
- grasses (basil, chervil, thyme, flat parsley)
- 2 ML Hot Pepper in powder
- Zest of an orange
- Salt and pepper
- The tomatoes can be replaced by three cans of 800 mL of threadbare tomatoes
Direction- Let the oil heat in a big poêlon on average fire. Add the onions and the garlic. Do to cook while stirring frequently until the mixture is well softened without turning brown. Climb the fire and add the ingredient remainder. Salt and pepper lightly.
- Do to cook to discover while stirring often on average fire during 30 to 45 minutes, until the sauce épaississe. Rectify the seasoning. Past the content of the poêlon to the mixer or through a sieve to fine meshes. The proportions of this recipe give you about 1 liter of sauce, but the ingredients can be multiplied or divided to will according to your needs and space of freezing of which dispose you.
- At the full season of the tomatoes, when they are well perfumed, prepare in several jars and freeze them. This sauce preserves itself to the refrigerator several days, frozen, for several months.
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