fresh tomatoes or
3 oz. tomato pasta
small bunch of fresh parsley
small onion, peeled and
tablespoons butter or margarine
cups cold water
and ground black pepper
the tomatoes and cook with parsley in 1 cup slightly salted water until
soft. Pass tomatoes (including the liquid in which they were cooked)
a sieve and set aside.
a saucepan melt butter
or margarine, add flour and halved onion and fry until golden brown.
the frayed onion from saucepan and add 1 cup cold water and mix well.
Add sieved tomatoes to
mixture into saucepan and mix well.
tomato pasta is used,
mix tomato pasta with 1 cup of cold water and than add to saucepan. Mix
Add sugar, thyme, pepper
and salt and bring to boil. Reduce heat and cook slowly 3 to 5 minutes.
Serve hot with cooked
meat and vegetables.
|Thyme (Thymus vulgaris)
is a very commonly used culinary herb. It is a Mediterranean perennial
which is best suited to well-drained soils and enjoys full sun. Thyme
is a member of the mint family, Lamiaceae. and is often used to flavour
Varieties include: -English thyme, the most commonly used variety
-French thyme, similar to English
thymes (Lemon, Lime and Orange balsam)
In France thyme is used in a bouquet garni. In Jordan the
condiment zahtar contains thyme as vital ingredient. This popular herb
is also widely used in West Indian cuisine.
thyme and creeping thyme are not culinary herbs but are attractive