Tomato Sauce III
A dish that leans on butter and carrot.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- ¼ cup butter
- 1 slice carrot
- 1 slice onion
- Bit of bay leaf
- Sprig of thyme
- Sprig of parsley
- 1 cup stewed and strained tomatoes
- 1 cup Brown Stock
- Salt and pepper
- ¼ cup flour
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.
Nutrition (estimated, per serving)
| Calories | 644 |
|---|---|
| Protein | 7.4 g |
| Fat | 47.0 g |
| Carbs | 52.1 g |
| Fiber | 8.0 g |
| Sodium | 103 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States