I've come across a simple, intriguing recipe in "America's Best Vegetable Recipes" (by the food editors of "Farm Journal") from 1970 and I'm not sure what I'm looking at. It may be the name au Jus is throwing my expectations out of whack. I'll do my best not to violate Chow rules:
Butter, onion, parsley and juice drained from a can of tomatoes are cooked down to half. In go the (whole? unspecified) tomatoes, Worcestershire sauce, salt and pepper. This is only heated through.
The instructions "serve in sauce dishes" can mean two things, but surely they mean this is a dipping sauce, so "serve in dishes in which one would serve a sauce" right? And yet it isn't cooked in a way that will break the tomatoes down. Is this a chunky marinara?
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