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This easy sauce is rich and delicious.
|Directions||Rub the tomatoes with oil and then grill, broil, or fry them until they blister and start to burn. If you fry them, try not to break the skins – the less liquid in the pan, the quicker they will burn and the richer they will taste.
Purée the tomatoes and return to the heavy saucepan.
Sauté the onion for about 5 minutes, until clear. Add to the tomatoes and cook about 10 minutes, stirring frequently, until thickened. Season and serve.
|Notes||* I always make this sauce in a heavy pot, which takes considerably longer to burn the tomatoes than a grill or broiler.
This rich sauce goes well with any goat cheese and eggplant recipe, like eggplant rollatini.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.
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Laura K. Lawless
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