Basic tomato sauce with fat

Submitted by enr on 01 Dec 2002
3 tbsp (30 g) of tomato paste or 1 kg ripe tomatoes
2 tbsp (20 g) flour
30 g fat adrenal
2 tbsp (20 g) vegetable oil
1 tbsp ( 10 g) sugar
3 cups (600 ml) decoction or vegetable broth
pinch of cinnamon
In court with melted butter fat in vegetable sauté until soft coarsely chopped tomatoes (or tomato paste diluted added). Sprinkle with flour, pour in 1 cup decoction or broth, and boiled and then filtered through a sieve. Add remaining potion. Sauce seasoned with sugar and cinnamon and boil for another 30 minutes on low heat (stirring frequently), or in a water bath.
0 users
01 Dec 2002


How is it possible to write such recipes with a variety of products - adrenal fat and other such nonsense, write a recipe that will be understood by all whether they are beginners or professionals.

adrenal fat is very popular in French cuisine. It is very fine and no heavy flavor to it and the French often use it in some of the most famous recipes. This recipe is from the Bulgarian cuisine, because our grandmothers when they grow their own animals used adrenal fat. Now unfortunately it is difficult to obtain it, but if you like the recipe, you can only use oil or olive oil. But it will not be the same.