Tomato Sauce



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




  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.