Instructions: I sent this to rec.food.recipes a few days ago in response to a request then thought it would be of interest to people on this list. I like this recipe especially because it just doesnt work if the onion is sauteed in oil or butter. Fatfree cooking techniques triumph again!

NOTE: British pints are 20 fl oz. My pints are British :-)

WARNING: Dont use a non-stick pan whatever you do. Enameled is best.

Put the onion in a pan with 1/2 pint stock. Cover, bring to the boil and cook 5 - 10 min. Remove lid and boil off until stock is almost gone.

When its getting pretty dry, stir well with a wooden spoon. Keep boiling.

Scrape up any brown residue from bottom of pan. Have the rest of the stock ready in a jug. Let the bottom of the pan brown - dont be frightened. This is what makes the flavour so rich. But dont let it blacken. When the pan has a good brown coating, pour in a splash of stock and stir and scrape.

The browned bits will dissolve into the stock and coat the onions. You will NOT be left with a damaged pan.

Boil away stock again, repeat above procedure about 4-5 times until onions are collapsed and dark brown. Add the garlic and stir 30 seconds.

Now add the tomatoes and mash down with a potato masher. Bring to the boil then reduce the heat until the mixture is
*just* simmering. Cook like this, very slowly, for about 1/2 hour or until reduced as required.

Puree in a blender and rub through a sieve to remove seeds and skins.

Return to the pan, add the basil and just bring to the boil to bring out the flavour of the basil.

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