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Demonstrated by Lisa Hemenway at
Sur La Table cooking class.
- 1 quart roasted tomato puree (strain through china cap)
- 2 Tbls minced garlic
- 1/3 cup virgin olive oil
- 1/3 cup lemon juice
- 1 diced onion sautéed in butter
Sauté onion and garlic in butter. Add tomato lemon juice and olive oil.
Simmer 10 minutes add salt and pepper.
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