Julia Child's Provençale Tomato Sauce
from New York Times Cooking
Vegetarian Dairy-free
- 1.000 piece Dried orange peel
- 0.500 Teaspoon Dried basil, oregano
- 0.250 Cup Olive oil (Wiki) Explore
- 0.250 Teaspoon Fennel seeds (Wiki) Explore
- 0.125 Teaspoon Sugar (Wiki) Explore
- Coriander seeds (Wiki) Explore
- 0.667 Cup Yellow onions (Wiki) Explore
- 2.000 Tablespoon Tomato paste (Optional) (Wiki) Explore
- 4.000 cloves Garlic (Wiki) Explore
- 4.000 Teaspoon All-purpose flour (Wiki) Explore
- 5.000 Pound Ripe tomatoes (Wiki) Explore
- 8.000 sprigs Herb bouquet parsley
- Kosher salt and black pepper (Wiki) Explore
- Large pinch Saffron threads (Wiki) Explore