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Tomato Sauce

I sent this to rec.food.recipes a few days ago in response to a 
request then thought it would be of interest to people on this list. 
I like this recipe especially because it just doesn't work if the 
onion is sauteed in oil or butter. Fatfree cooking techniques triumph 

NOTE: British pints are 20 fl oz. My pints are British :-)

WARNING: Don't use a non-stick pan whatever you do. Enameled is best.

Rich Tomato Sauce                                 Makes 1 pint

1 large onion, halved and sliced into thin half-moons
about 1 pint stock - not too reduced as it will reduce vastly in this recipe
2 cloves garlic, finely chopped - or to taste
2 lb tomatoes, chopped - don't peel or seed - or two 1lb cans 
1 tsp dried basil or 1 tbsp chopped fresh basil

Put the onion in a pan with 1/2 pint stock. Cover, bring to the boil and 
cook 5 - 10 min. Remove lid and boil off until stock is almost gone.

When it's getting pretty dry, stir well with a wooden spoon. Keep 
boiling. Scrape up any brown residue from bottom of pan. Have the 
rest of the stock ready in a jug. Let the bottom of the pan brown - 
don't be frightened. This is what makes the flavour so rich. But 
don't let it blacken. When the pan has a good brown coating, pour in 
a splash of stock and stir and scrape. The browned bits will dissolve 
into the stock and coat the onions. You will NOT be left with a 
damaged pan.

Boil away stock again, repeat above procedure about 4-5 times until 
onions are collapsed and dark brown. Add the garlic and stir 30 

Now add the tomatoes and mash down with a potato masher. 
Bring to the boil then reduce the heat until the mixture is *just* 
simmering. Cook like this, very slowly, for about 1/2 hour or until 
reduced as required. 

Puree in a blender and rub through a sieve to remove seeds and skins. 
Return to the pan, add the basil and just bring to the boil to bring 
out the flavour of the basil.