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Tomatnyi Sous - Russian Tomato Sauce

beef, russian, side dish, vegetables

1 tablespoon tomato paste
1 1/2 lb tomato, fresh, chopped
1 garlic clove crushed
1 green pepper, sm, chopped
1 onion lg, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon basil dried
1/2 teaspoon hot pepper sauce
1 tablespoon flour
1 tablespoon butter
1/2 teaspoon sugar or honey

Saute the garlic, onion, and the green pepper in the olive oil until soft but not browned. Stir in the tomatos, salt, pepper, basil, & the hot sauce. Cover and simmer for 25 minutes. Dump mixture into blender and puree for 1 minute. Melt butter in a saucepan then stir in the flour and cook for 3-5 minutes. Stir in the puree and add the tomato paste & sugar. Simmer for 10 more minutes. This may be refrigerated for 4 days or frozen. It is used in many Russian recipes. Origin: Chef Petra Ekanobanov, Arbot Gate Pub, Moscow-CIS, circa 1994 From: Don Houston Date: 24 Jan 97 National Cooking Echo Ä

Yield: 2 cups

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