- 1/2 cup [125 mL] finely chopped onion
- 1/2 cup [125 mL] celery dices
- 1 tablespoon [15 mL] chopped sweet pepper
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 1/4 teaspoon [1 mL] nutmeg
- 1/2 bay leaf
- 2 cups [500 mL] strained canned tomatoes, or freshly peeled tomato dices
- 2 tablespoons [17.5 g] flour
- 1/4 cup [60 mL] cold water
- 1 tablespoon [15 mL] chopped parsley
- Fat
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- Into a saucepan, brown together chopped onion and celery dices into a little melted fat.
- Mix in chopped sweet pepper, salt, pepper, nutmeg, bay leaf half and strained canned tomatoes or fresh tomato dices.
- Cover saucepan; simmer mixture over really low heat, for 5 minutes.
- Into a small bowl, mix together flour and cold water into a paste.
- Add paste to hot tomato mixture, stirring until well combined.
- Simmer for 1 minute, until just thickened.
- Just before serving, stir in chopped parsley.
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