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Tomato sauce
10 servings
Fry finely chopped vegetables (parsley root, celery, onions) on creamy margarine, add tomato puree and simmer until tender. Put the vegetables in the main white sauce and cook for 25 - 30 minutes. Add salt, pepper, sugar, citric acid, white grape wine and bring to a boil. Remove the sauce from the heat, put butter into it, pre-cut into small pieces, mix and strain.
Fry finely chopped vegetables (parsley root, celery, onions) on creamy margarine, add tomato puree and simmer until tender. Put the vegetables in the main white sauce and cook for 25 - 30 minutes. Add salt, pepper, sugar, citric acid, white grape wine and bring to a boil. Remove the sauce from the heat, put butter into it, pre-cut into small pieces, mix and strain.
onions - 1 pc., Carrots - 1 pc., parsley root - 1 pc., tomato-puree - 0.5 cups, margarine - 1 tbsp. spoon, dry white wine - 0.5 cups, lemon - 0.3 pcs., sugar - 1 teaspoon, butter - 3 tbsp. spoons, pepper to taste, salt to taste
