150 g mirepoix of vegetables
bacon
herbs
25 g butter
1.5 kg chopped ripe tomatoes
salt, pepper
sugar
15 g meat glaze
bacon
herbs
25 g butter
1.5 kg chopped ripe tomatoes
salt, pepper
sugar
15 g meat glaze
method
Sweat 150 g mirepoix of vegetables, bacon and herbs in 25 g butter, add 1.5 kg chopped ripe tomatoes, salt, pepper, sugar and 15 g meat glaze, cover and cook for 30 minutes to a puree.
Pass with pressure through a conical strainer or sieve to give a fairly thick, smooth sauce for serving with grilled fish and meat.
Pass with pressure through a conical strainer or sieve to give a fairly thick, smooth sauce for serving with grilled fish and meat.
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