From Gourmet Cooking without Meat, Paul Southey, Michael Cavendish Editions, 1980.
The tomato sauce had to be made first for this recipe. I was a little uncertain about the concept of an omelette with tomato sauce but was prepared to give it a go.
An onion was chopped and cooked in melted butter until softened and transparent. Towards the end of this process a chopped garlic clove was added. A tablespoon of flour was now sprinkled in and stirred in with salt and pepper. Two large tomatoes were chopped and added to this mix and also stirred in and cooked for a few more minutes. About a cup of red wine was the last ingredient to add to the mixture. It was stirred in and stirring was kept going until the tomato sauce had thickened. It was now left to simmer while I got going on the omelette.
A simple omelette was made and when it was cooked it was cut into strips. These were laid on a serving plate. The tomato sauce was strained and poured over the omelette. Chopped basil was sprinkled over.
This actually turned out to be much more enjoyable than I had imagined it would be. While there are other ways to serve omelettes that I prefer, it was a good change—for a once-off try.
Ease of cooking: ✔✔✔✔
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