2 tablespoons tomato puree
1 clove garlic, crushed
1/2 teaspoon oregano or falling this, 1/4 teaspoon thyme
3 tablespoons olive oil
2 good-sized onions, sliced
1 pint water
Salt and pepper to taste

2 tablespoons tomato puree

1 clove garlic, crushed

1/2 teaspoon oregano or falling this, 1/4 teaspoon thyme

3 tablespoons olive oil

2 good-sized onions, sliced

1 pint water

Salt and pepper to taste

The recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. Photo: Mary Melfi.

Back to main list