A recipe from my Great Aunt's collection. This is one she clipped out of the paper, probably the Chicago Tribune. This contains some unusual ingredients - in particular saffron and ground coriander, and the recipe also calls for steeping a bundle of herbs in the sauce as it cooks. If saffron is too costly, you can substitute dried safflower or just leave it out. Makes 3 cups sauce.
- 1⁄3 cup minced fresh onion
- 2 fresh garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 lbs fresh plum tomatoes, peeled, seeded, chopped
- 6 sprigs fresh thyme or 1 teaspoon dried thyme
- 4 sprigs fresh parsley
- 1⁄2 bay leaf
- 1 inch fresh orange rind
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon fennel seed
- 1 pinch saffron
- 1 pinch ground coriander
- 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.