1 tablespoon olive oil
25g (1 oz) butter
1 small onion, very finely chopped
1 carrot, grated
6 ripe tomatoes, peeled, deseeded and chopped
2 teaspoons concentrated tomato puree (paste)
1/2 teaspoon brown sugar
2 tablespoons fresh chopped basil
fromage blanc or soured cream
squeeze of lemon juice
25g (1 oz) butter
1 small onion, very finely chopped
1 carrot, grated
6 ripe tomatoes, peeled, deseeded and chopped
2 teaspoons concentrated tomato puree (paste)
1/2 teaspoon brown sugar
2 tablespoons fresh chopped basil
fromage blanc or soured cream
squeeze of lemon juice
method
1. Heat up the olive oil and butter in a heavy saucepan, soften down the finely chopped onion and grated carrot for 5 minutes, stirring and not allowing to brown.
2. Add the tomatoes, tomato puree, sugar, basil and cook over a very low heat until all is tender.
3. Put this sauce into a food processor or blender and puree until smooth, return to the pan and reheat.
4. Add the fromage blanc or soured cream, season, check for taste and sharpen up with a squeeze of fresh lemon juice.
2. Add the tomatoes, tomato puree, sugar, basil and cook over a very low heat until all is tender.
3. Put this sauce into a food processor or blender and puree until smooth, return to the pan and reheat.
4. Add the fromage blanc or soured cream, season, check for taste and sharpen up with a squeeze of fresh lemon juice.
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