Tomato Sauce

Name: Tomato Sauce
Yield: Makes ¾ pint (400ml)
Ingredients: 3 tablespoons cold water; 1 level tablespoon cornflour; 1 bay leaf; ¼ pint (150 ml) chicken stock; salt and freshly milled pepper; salt and freshly milled pepper; 1 clove garlic; 2 tablespoon oil; 1 tablespoon concentrated tomato purée; 1 level teaspoon castor sugar; 1 lb (450 g) ripe tomatoes or 1×14 oz (400 g) tin chopped tomatoes; 1 lb (450 g) ripe tomatoes or 1×14 oz (400 g) tin chopped tomatoes; 1 small onion

Preparation info

Makes
¾ pint

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1 lb (450 g) ripe tomatoes or 1×14 oz (400

Sauce
Gluten-free

Method

Scald the fresh tomatoes if using them, and peel the skins. Halve, then remove seeds and chop the flesh. Peel and finely chop the onion and garlic.

Heat the oil in a saucepan over low heat, add the onion and cook gently for about 10 minutes until tender and golden. Stir in the garlic and tomato purée. Add the fresh chopped tomatoes and cook for 2–3 minutes to soften and draw juices. Or