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Provencal Tomato Sauce

1 Large Onion
4 tablespoons Olive Oil
4 large Ripe Vine Tomatoes
1 Tablespoon Balsamic Vinegar
2 teaspoons Sugar
Salt and Freshly Ground Black Pepper
I handful Fresh Basil
2 cloves Garlic
Peel the onion and chop it finely.
Put into a pot on a low heat with the olive oil
and cook for about 10 mts until soft.
Remove the core from the tomatoes and chop roughly.
Add with the sugar, vinegar, salt and pepper to the pot.
Simmer these for 10 to 15 minutes until the tomatoes have collapsed and most of the liquid has evaporated.
Crush or chop the garlic finely and chop the basil.
Add these to the pot and simmer just for another 2 mts.
This is wonderful with grills, fish or pasta
And cold it makes a great starter spread on crisp olive oil croutons.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef