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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Julia Child's Provencale Tomato Sauce   
    Categories: Vegetables, Herbs, Sauces, Citrus   
         Yield: 3 Servings   
       
       1/3 c  Fine minced yellow onion   
         2 tb Olive oil   
         2 ts Flour   
         3 lb Ripe red tomatoes; peeled,   
              - seeded, juiced & chopped   
       1/8 ts Sugar   
         2 cl Mashed garlic   
       1/8 ts Fennel seeds   
       1/8 ts Dried basil   
         1 sm Pn saffron   
         1 sm Pn ground coriander   
       1/4 ts Dried orange peel granules   
              +=OR=+   
         1    (1") piece dried orange   
              - peel)   
       1/2 ts Salt   
         1 tb (to 2 tb) tomato paste; opt   
              Salt & pepper   
      
   MMMMM-----------------------BOUQUET GARNI----------------------------   
         4    Parsley sprigs   
         1 sm Bay leaf   
         1    Sprig (1/4 ts) thyme; tied   
              - in cheesecloth   
       
     First, blanch the tomatoes in boiling water for 10   
     seconds. Then use a knife to cut out the stem and peel   
     off the skin, starting at the stem hole. To seed and   
     juice the tomatoes, cut each peeled tomato in half   
     crosswise (horizontally) and gently squeeze to remove   
     the seeds and juices from the center of the tomato.   
        
     First, cook the onions in the olive oil in a three-quart   
     heavy-bottomed saucepan over medium-low heat for 10   
     minutes, until the onions were tender. Then add the   
     flour, and cook for three minutes. Finally, stir in the   
     chopped tomatoes, sugar, garlic, herbs and spices,   
     placed the lid on the pan, and cook over low heat for 10   
     minutes. Last but not least, remove the lid and let the   
     sauce simmer for 30 minutes.   
        
     According to Julia, the sauce is done when "it tastes   
     thoroughly cooked and is thick enough to form a mass in   
     the spoon."   
        
     This sauce is quite versatile and Julia suggests using   
     it over chicken, beef, eggs, pizzas and of course,   
     pasta. And, if you’ve made the tomato sauce from   
     scratch, you probably ought to serve it over homemade   
     pasta.   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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