Sweat 5 1/3 oz mirepoix of vegetables, bacon and herbs in 1 oz butter, add 3 1/3 lb chopped ripe tomatoes, salt, pepper, sugar and 2 tsp 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.