Basic Tomato Sauce

Provençale Sauce

Preparation info
  • Makes About

    600 ml

    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

I rarely buy tomatoes in winter since their flavour is so poor. For sauces and soups you get a much better result from canned tomatoes. This is a basic sauce that can be varied in many ways. For instance, you might add a teaspoon (or more) of grated fresh root ginger or orange rind to make a good sauce to accompany fish. Any sauce that is not used immediately can be frozen.