Julia Childs Provençale Tomato Sauce Food

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

JULIA'S MARINARA PROVENCALE

Steps:

• Heat olive oil on medium-low heat in a large heavy pot. Sprinkle onions with salt and saute for about 10 minutes. You want the onions to be soft but not brown. Sprinkle flour into the pot over the onions, stir to mix and cook for about 3 minutes more (do not brown the flour mixture).
• Use a grating blade in your food processor. Push the tomatoes through the processor tube and through the grating blade to make a rough puree. (I left my tomatoes a bit chunky.)
• Stir tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the onion mixture. Cover and cook slowly for about ten minutes until the tomatoes give up their juices. Uncover and simmer for one hour. You want your sauce to be thick. Remove the herb bouquet and taste. Add salt, pepper, sugar and optional tomato paste. Stir.