71 Sauce Portugaise


Heat ½ dl (2 fl oz or ¼ U.S. cup) oil in a pan, add 150 g (5 oz) very finely chopped onion and cook quickly to a golden colour. Add 750 g ( lb) of roughly chopped flesh only of tomato, a touch of crushed garlic, salt, pepper and a pinch of sugar if the tomatoes are acid. Cover the pan with a lid and allow to cook gently. Finish with 1 dl ( fl oz or ½ U.S. cup) each of tomato essence and melted meat glaze, 5 dl (18 fl oz or U.S. cups) of thin Tomato Sauce and 1 tbs fresh coarsely chopped parsley.