Fresh tomato sauce from Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine (page 241) by Pierre Franey and Richard Flaste

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Veal scaloppine with mustard seed; Veal loaf with pistachios; Veal, chicken, and mushroom loaf; Lamb meatballs with pignolis; Pork burgers with coriander and ginger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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