Coulis De Tomates À La Provençale (Tomato Sauce with Mediterranean Flavors)

Yield: About 1 quart

Ingredients:

• 1/4 cup olive oil
• 2/3 cup onions, finely minced
• coarse salt, to taste
• black pepper, to taste
• 4 teaspoons flour, AP
• 1 (28-ounce) can whole tomatoes, processed to a coarse puree
• 1/8 teaspoon sugar, plus more to taste
• 4 cloves garlic, minced or put through a press
• 1 bouquet garni (8 sprigs parsley, 1 bay leaf and 4 sprigs thyme)
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon dried basil, or oregano, marjoram, or savory
• 1 pinch saffron
• 1 dozen coriander seeds, lightly crushed
• 1 2-inch piece orange peel
• 2 tomato paste (optional), to 3 tablespoons 

Directions:

1. In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Singer flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
2. Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Simmer, uncovered for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and season to taste with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.