Heat 2 tablespoons butter over low heat until it foams and sauté 1 green pepper, 1 small onion, and ½ small garlic clove, all finely diced, until they are golden brown. Stir in 1 tablespoon flour and blend well. Stir in 2 cups tomato purée and cook the mixture until it thickens, stirring constantly from the bottom of the pan. Add 1/4 cup minced celery tops 3 tablespoons Worcestershire sauce, 1, tablespoon, each, of finely minced parsley and chives, 2 teaspoons chilli powder, and ½ teaspoon salt. Simmer the sauce gently over very low heat, or place an asbestos mat under the saucepan, until the vegetables are tender. If the sauce seems too thick, add a little stock or hot water.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
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