38 Fresh Tomato Sauce

Main ingredients

• 300 g (10½ oz) fresh tomatoes
• 1 teaspoon tomato purée

1. Skin the tomatoes, cut them in half and press each half gently in the palm of your hand to squeeze out pips and excess juice.
2. Heat the olive oil in the saucepan, and cook the clove of garlic and chopped shallot gently without browning. Add the fresh tomato and the tomato purée, the bouquet garni and the chicken stock. Cook over a low heat for twenty minutes.