1 small bouquetgarni, made up of asprig of thyme, abayleaf, a small piece of celery, and 4sprigs of parsley tied up with a thread
With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.
Peel the onion and slice it in thin rounds. Put them in a saucepan together with 2tablespoons of butter and 2tablespoons of water. Allow to soften without browning, stirring occasionally with a wooden spoon. This will take about 5 minutes.
Remove the stalks from the tomatoes, wipe them and cut them in half horizontally. Press each half in your hand to expel seeds and excess moisture, then cut each half into four. Add to the onions which have been softening and wilting for a good 5 minutes, together with the peeled clove of garlic, bouquet garni, sugar and a tiny pinch of salt. Cook for 10 minutes, stirring all the time. At certain times of the year tomatoes can be somewhat dry, so you may have to add 3–4tablespoons of water.
Remove the bouquet garni and purée the sauce in a liquidiser (or sieve through the fine blade of a mouli-légumes). Season with salt and pepper, reheat and serve.