Tomato Sauce

Name: Tomato Sauce
Yield: Makes About 450 ml/¾ pint
Ingredients: Sea salt and freshly ground white pepper; 15 g/½ oz fresh tarragon; 1 small clove garlic, crushed; 120 ml/4 fl oz dry white wine; 120 ml/4 fl oz fish stock; 5 medium tomatoes; 25 g/1 oz tomato purée; 50 g/2 oz shallots, roughly chopped; 85 g/3 oz cold butter

Preparation info

Makes About
450 ml

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This sauce is good with any kind of fish or shellfish, and can be served either hot or cold. It is also excellent with chicken or veal; just substitute the fish stock for chicken stock.

Ingredients

5 medium tomatoes
85 g/3 oz cold butter
50

Sauce
Pescatarian
Gluten-free

Method

Blanch and skin the tomatoes and roughly cut them up. Melt 25 g/1 oz of the butter in a saucepan and gently soften the shallots for a minute without colouring. Add the tomatoes and s