• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 500g fresh over-ripe tomatoes, remove seeds and coarsely chop
  • 1 bay leaf
  • 1 tbsp chopped shallot
  • 1 tbsp chopped garlic
  • 1 tsp dried thyme
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 tbsp canned tomato puree
  • 1 tbsp sugar
  • 1/8 tsp salt or to taste
  • 125ml (1/2 cup) water
  • 3 tbsp tomato juice (canned)


  1. Combine olive oil, butter, garlic, shallot, bay leaf and thyme in a non-stick saucepan. Sauté until shallot is soft and slightly golden. Add chopped tomatoes, tomato puree and sugar. Continue to cook over a very low heat for 4-5 minutes. Pour in tomato juice and water and bring to a boil. Lower the heat and simmer for 20-25 minutes. Add salt and sugar to taste.
  2. Remove sauce from the heat. Pour through a metal sieve. Use a ladle to press the sauce through the sieve.
  3. Bring the smooth and rich-textured sauce back to a clean saucepan and cook for 1-2 minutes before serving.
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