This recipe is best with
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)
Instructions
- 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.
- Remove sauce from the heat. Pour through a metal sieve. Use a ladle to press the sauce through the sieve.
- Bring the smooth and rich-textured sauce back to a clean saucepan and cook for 1-2 minutes before serving.
