Title: Tomato Sauce - Ba 10/84
Categories: Sauce Vegetable Check
Yield: 1 -2/3 cups

2	tb	(1/4 stick) unsalted butter
1	sm	Onion; chopped
2	cl	Garlic; minced
2 1/2	lb	Tomatoes; cut into 1-inch pieces
1/2	c	Fresh basil leaves; torn
		Bouquet garni (5 fresh parsley sprigs, 2 fresh thyme sprigs,
3/4	c	1-inch carrot chunks
1	pn	Sugar (optional)

Melt butter in heavy large skillet over medium-low heat. Add onion and cook until tender, stirring frequently, about 10 minutes. Mix in garlic and cook 2 minutes. Add tomatoes, basil and bouquet garni. Increase heat and simmer until moisture evaporates and sauce is very thick, stirring frequently, about 30 minutes.

Meanwhile, simmer carrots in water to cover until soft. Drain thoroughly.

Discard bouquet garni. Puree tomato mixture and carrots in blender until smooth. Strain into bowl. Taste and adjust seasoning, adding sugar if desired. Serve at room temperature.

Molly & Donn Chappellet, in October, 1984 "Bon Appetit". Typos by Jeff Pruett.

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