Tomato Sauce

Preparation info

  • Makes About

    450 ml

    • Difficulty


Appears in

A Feast of Fish

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.


  • 5 medium tomatoes
  • 85 g/3 oz cold butter
  • 50 g/2 oz shallots, roughly chopped
  • 25 g/1 oz tomato purée
  • 1 small clove garlic, crushed
  • 120 ml/4 fl oz fish stock
  • 120 ml/4 fl oz dry white wine
  • 15 g/½ oz fresh tarragon
  • Sea salt and freshly ground white pepper


    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 soften for a further minute, again without colouring, then stir in the tomato purée. Now add the garlic, fish stock and white wine, bring to the boil briefly and then simmer over a very low heat for 20 minutes. After 10 minutes, add the tarragon. Season to taste with sea salt and freshly ground pepper.

    When cooked, allow to cool, then rub the sauce through a sieve. To use, simply reheat, then whisk in the remaining butter in knobs and continue whisking until all the butter has melted.