Tomato Sauce


1 pound fresh tomatoes or 3 oz. tomato pasta

1 small bunch of fresh parsley leaves

1 small onion, peeled and halved

3 tablespoons butter or margarine

2-1/2 tablespoons flour

2 cups cold water

1 teaspoon sugar

pinch of thyme

salt and ground black pepper to taste


1. Quarter the tomatoes and cook with parsley in 1 cup slightly salted water until soft. Pass tomatoes (including the liquid in which they were cooked) through a sieve and set aside.

2. In a saucepan melt butter or margarine, add flour and halved onion and fry until golden brown. Remove the frayed onion from saucepan and add 1 cup cold water and mix well.

3. Add sieved tomatoes to mixture into saucepan and mix well.

4. If tomato pasta is used, mix tomato pasta with 1 cup of cold water and than add to saucepan. Mix well.

5. Add sugar, thyme, pepper and salt and bring to boil. Reduce heat and cook slowly 3 to 5 minutes.

6. Serve hot with cooked meat and vegetables.

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Real Cooking

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 meats.

Varieties include: -English thyme, the most commonly used variety
-French thyme, similar to English thyme
-Caraway thyme
-Citrus 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.

NOTE: Woolly thyme and creeping thyme are not culinary herbs but are attractive ground covers. FREE Recipes