Tomato and Madeira Sauce

Name: Tomato and Madeira Sauce
Yield: Serves 6
Ingredients: 4 tomatoes, skinned, de-seeded and chopped; 1 pint/570 ml milk; 2 oz/56 g flour; 2 oz/56 g butter; 1 tbsp finely chopped parsley; Freshly grated nutmeg; A very little salt and freshly ground black pepper; A very little salt and freshly ground black pepper; 1 medium onion, skinned and very finely chopped; ¾ pint/420 ml Madeira

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The idea for this sauce came from Brigadier Ley, a neighbour of my parents and a great cook and gourmet. The onion and tomatoes in the sauce are my embellishment, but it is the Madeira that makes it so special. It can be made a day in advance and reheated to serve.

Ingredients

1 medium onion, skinned and very finely chopped
¾ pint/420 ml Madeira

Sauce
Vegetarian
Summer

Method

Simmer the onion and Madeira together in a saucepan, until the Madeira has reduced by about three-quarters and the onion is cooked.

Melt the butter in another saucepan and stir in the flour. Cook for a couple of minutes, then gradually add the milk, stirring all the time, until the sauce boils. Stir in the onion and Madeira mixture, the tomatoes, and the salt, pepper and nutmeg.