Fresh tomato sauce

Fresh tomato sauce

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

This light, fresh-tasting sauce is very versatile. As well as being served with pasta, it can also accompany roast veal, roast beef and chicken liver mousse.

Ingredients

Quantity Ingredient
2 teaspoons olive oil
1 garlic clove, crushed
2 shallots or spring onions, chopped
4 large tomatoes, peeled, seeded and chopped
1 teaspoon tomato paste
pinch sugar
170ml chicken stock

Method

  1. Heat oil in a saucepan, add garlic and shallots or spring onions and cook for 2–3 minutes. Add tomatoes, tomato paste, sugar and stock and cook over gentle heat for 10 minutes, stirring occasionally.
  2. Purée sauce in a blender or food processor, or push through a sieve. Check seasoning. If sauce is too thin return to pan and reduce by boiling.
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