Basic Tomato Sauce for Pasta and Other Hot Uses
50g Bacon, roughly diced (Leave this out for vegetarian)
100g Onions, roughly diced
100g Carrots, roughly diced
50g Celery, roughly diced
1 Sprig thyme
1 Clove garlic
120g Tomato puree
1 Litre Chicken or Vegetable stock
50ml Balsamic vinegar
Melt the butter in a deep pot and fry the bacon until lightly coloured.
Add the onions, carrots, celery, bayleaf, thyme and garlic until they are also lightly coloured.
Mix in tomato puree and cook further.
Add and mix in the stock and bring to the boil before reducing the heat and simmering for 20 minutes.
Final step is to add vinegar and sugar, this is called a gastrique.
Sauces from Tomato:
Tomato sauce is the base of many recipes around the world and the list is literally endless from Bolognese, arribiatta or pepponata and ratatouille.