By cooking.nytimes.com

Julia Child's Provençale Tomato Sauce

Ingredients

1 servings

¼ cupolive oil

⅔ cupyellow onions

finely minced

kosher salt

black pepper

4 teaspoonsall-purpose flour

5 poundstomatoes

ripe, quartered

⅛ teaspoonsugar

plus more to taste

4 clovesgarlic

minced or put through a press

herb bouquet

large, 8 sprigs parsley, all tied in cheesecloth

1bay leaf

4 sprigsthyme

¼ teaspoonfennel seeds

½ teaspoondried basil

oregano, marjoram, or savory

saffron threads

12coriander seeds

lightly crushed

1 x 2 inchdried orange peel

piece, or 1/2 teaspoon granules

2 tablespoonstomato paste

optional

Instructions