0.5 can tomatoes (about 1 1/2 cups / 360 ml) OR 1 1/2 cups (360 ml) fresh stewed tomatoes
1 slice onion
3 tablespoons (45 g) unsalted butter
2 tablespoons (20 g) all-purpose flour
0.5 teaspoon salt
1 teaspoon black pepper
1 A few grains baking soda (optional, if tomatoes are very acid)
Instructions
1. Combine the onion slice and tomatoes in a small saucepan (about 1-quart / 1 L capacity). Cook over medium heat for 15 minutes, stirring occasionally, until the onion is completely softened and the tomatoes have broken down into a loose pulp.
2. Press the tomato mixture through a fine-mesh strainer (or food mill) into a bowl, discarding solids. You should have approximately 1 1/4 to 1 1/2 cups (300-360 ml) of smooth tomato puree.
3. In a separate small saucepan over medium-low heat, melt the butter. Whisk in the flour along with the salt and pepper. Cook this roux, stirring constantly, for 1-2 minutes until the mixture is pale golden and smells faintly nutty — this step (cooking butter and flour together before adding liquid) is called making a roux; it eliminates raw flour taste.
4. Gradually whisk the strained tomato puree into the roux, pouring in a slow, steady stream and stirring constantly to prevent lumps. This gradual incorporation is a technique called tempering the sauce.
5. Cook over medium heat, stirring frequently, for 5-8 minutes until the sauce thickens enough to coat the back of a spoon and no raw flour taste remains. If the tomatoes taste sharply acidic, stir in a very small pinch (a few grains) of baking soda — the sauce will foam briefly, then settle.
6. Taste and adjust seasoning. Serve immediately or keep warm over very low heat, stirring occasionally.
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