Basic Tomato Sauce for Pasta and Other Hot Uses


70g Butter

50g Bacon, roughly diced (Leave this out for vegetarian)

100g Onions, roughly diced

100g Carrots, roughly diced

50g Celery, roughly diced

1 Bayleaf

1 Sprig thyme

1 Clove garlic

120g Tomato puree

1 Litre Chicken or Vegetable stock

50g Sugar

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.