Tomato Sauce

Oxmoor House
1 1/2 cups


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1/2 cup finely chopped onion
2 tablespoons butter or margarine
2 cups chopped tomatoes
1/2 cup water
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
1 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon cornstarch


Sauté onion in butter in a large skillet until tender. Add tomatoes, water, parsley, paprika, salt, and pepper; cook over medium heat 5 minutes. Remove from heat. Strain mixture through a sieve; discard vegetables. Return strained liquid to skillet; bring to a boil. Reduce heat to low.

Combine cornstarch and a small amount of water to form a smooth paste. Stir into strained liquid. Cook mixture, stirring constantly, 1 minute or until thickened and bubbly. Serve sauce hot with baked fish.

Created date

February 2010