Ingredients for 6 portions
1 big yellow or white onion, or 2 medium, coarsely chopped
3 Tbs. of unsalted butter
10 ripped better boy tomatoes, peeled and coarsely chopped
2 rosemary sprigs
1 quart of boiling water
4 Tbs. of uncooked rice
3 Tbs. of finely chopped parsley
In a pan with a lid, melt the butter over medium heat and sauté the onions until they are transparent. Add the tomatoes and the rosemary and cook them until they are juicy, for about 10-12 minutes. Turn off the heat and let it cool down. Remove the rosemary. In a blender, process the tomato and onion mixture until it is smooth. Pour this mixture back in the pan, add the water, cover and simmer for 20 more minutes. Salt to taste. To make it richer you may want to add some more butter. Garnish with parsley.
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