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Olive & Tomato Sauce

  • 3 Tbsps flour
  • 3 Tbsps butter
  • 2 cups tomatoes
  • 1 Tbsp parsley, chopped
  • 1 Tbsp onion, minced
  • 1/2 cup ripe olives, minced
  • 1 cup brown stock or beef bouillon dissolved in 1 cup water
  • 2 cloves
  • Salt
  • Pepper
Cook the tomatoes and minced onions, with the seasoning added, for 15 minutes (be patient, you rascal). Rub through a sieve. Melt the butter. Add the flour and the brown stock gradually. Cook for 5 minutes (be patient, you rascal). Add the olives and strained tomatoes.
Submitted by Tess M Jul 26, 2009
15 min 30 min 45 min
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