Italian tomato sauce - II type

Ingredients
500 g ripe tomatoes or 2 tbsp (20 g) tomato paste
1 onion
1 clove garlic
carrot 1
1 slice chervil
2 tbsp (20 g) crushed parsley
3 tbsp (30 g) flour
2 tbsp (20 g) vegetable oil
1 cup (200 ml) broth
paprika
sugar
salt
pinch of cinnamon
2 buds cloves
Method
Coarsely chopped onion and aromatic roots are steamed to soften the vegetable oil and scatter the flour and paprika. Add the grated tomatoes and broth. Cook on low heat and rub through a sieve. Sauce seasoned to taste with spices and boil for 30 minutes on low heat or in a water bath.
Containers:
Difficulty
Easy
Tested
0 users
Author
vg
01 Dec 2002