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Recipe Summary

Yield:
makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large heavy nonreactive saucepan. Add the onion and cook over moderate heat, stirring often, until golden. Stir in the tomato paste, sugar and a pinch each of salt and pepper. Reduce the heat to low and cook for 1 hour, stirring often, until golden. Stir in the tomato paste, sugar and a pinch each of salt and pepper. Reduce the heat to low and cook for 1 hour, stirring often; the oil will remain partially separate throughout cooking.

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Make Ahead

The sauce can be refrigerated for 5 days.