Tomato Sauce

500 MILLILITRES

Ingredients

Bacon trimmings                                                      25 g

Onion                                                                      25 g

Carrot                                                                      25 g

Celery                                                                      15 g

Margarine                                                                25 g

Flour                                                                        25 g

Tomato puree                                                           125 g

White stock                                                              500 ml

      Tomatoes                                                                 125 Bouquet garni                    1

      Malt vinegar                                                             60 ml

      Sugar                                                                       10 g

      Salt

     Pepper

Method

  1. Peel and dice the onions and carrots.  Dice the bacon.  Cut the tomatoes into quarters.
  2. Fry the bacon in the margarine, add the diced vegetables and fry to a light golden colour.
  3. Add the flour and cook to a sandy mixture.
  4. Add the tomato puree, and the stock and bring to the boil.
  5. Add the tomatoes and the bouquet garni.
  6. Cover with a lid and simmer for one hour.
  7. Skim, pass through a fine strainer and reboil.
  8. Boil together the vinegar and sugar in a saucepan until reduced by half then add to the tomato sauce and adjust the seasoning.

 

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