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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roughly chop and mix all sauce ingredients and cook 30-45 minutes or until soft. | 2. Put through a sieve or in a blender, I like the blender because I like to leave the sauce small lumpy, do not liquefy. | 3. Peel the onions and put in a stockpot with the sauce and all the other ingredients except the sugar. | 4. Add barely enough water to cover. | 5. Stir and bring to boil. | 6. Reduce to simmer, taste. | 7. Add sugar, a teaspoonful at a time, to counteract the acidity of the tomatoes and vinegar, the dish should taste slightly sharp, not unpleasantly sour. | 8. Simmer uncovered for about 1 hour. | 9. If onions are not tender, replace lid and cook until they are. | 10. (Add a few drops of water if necessary to keep the sauce moist). | 11. It should finish fairly thick, if watery, boil briskly, uncovered to evaporate excess moisture. | 12. Serve hot or cold with dinner or cold as a hors d' oeuvre. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1			40.2099	8.6898	1.9658	0.4468
onion	2			128.0	29.888	3.52	0.32
garlic clove	3			-	-	-	-
bouquet garni				-	-	-	-
salt pepper				-	-	-	-
basil	1	sprig		-	-	-	-
olive oil	1/4	cup		716.04	0.0	0.0	81.0
onion	2			128.0	29.888	3.52	0.32
golden raisin	2/3	cup		332.2	87.47200000000001	3.7289999999999996	0.506
white wine vinegar	1	cup		-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
bouquet garni				-	-	-	-
salt pepper				-	-	-	-
sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.