|Tomatoes||3 Cup (48 tbs)|
|Olive oil||1 Tablespoon|
|Chopped onion||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
Simmer tomatoes with sugar, uncovered, over low heat until most juice has cooked down.
Meantime heat butter or margarine and oil in saucepan; add onion, parsley, garlic and chervil.
Cook gently until onion is clear.
Press tomatoes through sieve; then add to onion mixture, increase heat, and simmer 15 minutes.
Remove garlic, and stir in brandy.
Heat thoroughly, but do not boil.
Makes about 1 1 /2-2 cups.
Note: This sauce is a good accompaniment for meats, fish, eggs and green or dried beans.