cooking.nytimes.com
Julia Child's Provençale Tomato Sauce Recipe
This is an under-the-radar basic from Julia Childâs âMastering the Art of French Cooking,â featured in a New York Times article about readersâ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmersâ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
olive oil, yellow onions, flour, tomatoes, sugar, cloves, herb bouquet, fennel seeds, basil, coriander seeds, orange peel, tomato paste
