Ingredients
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1/3 cup minced fresh onion
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2 fresh garlic cloves, minced
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2 tablespoons olive oil
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2 tablespoons all-purpose flour
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3 lbs fresh plum tomatoes, peeled, seeded, chopped
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6 sprigs fresh thyme or 1 teaspoon dried thyme
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4 sprigs fresh parsley
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1/2 bay leaf
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1 inch fresh orange rind
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1/2 teaspoon salt
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1/2 teaspoon basil
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1/4 teaspoon black pepper
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1/8 teaspoon fennel seed
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1 pinch saffron
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1 pinch ground coriander
Instructions
- Saute onion and garlic in olive oil in a large saucepan until tender.
- Stir in flour until smooth.
- Add tomatoes.
- Wrap thyme, parsley, bay leaf, and orange rind in cheesecloth, tie, and add to the pot.
- Add all remaining ingredients.
- Heat sauce to a simmer, then drop on the lid and simmer 10 minutes, stirring occasionally.
- Remove lid and simmer another 25-30 minutes, or until sauce has thickened.
- Remove the herb bouquet and chill sauce overnight (or freeze for later).
- Heat again before serving over hot cooked pasta or meats.