Tomato sauce

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

‘Congratulations,’ he said, when I first made this sauce. ‘You’ve succeeded in making something that tastes a lot like Heinz Tomato Sauce’. ‘Goody’. I replied, ‘That makes it perfect for my cabbage rolls and meat loaf.’


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 tbsp flour
  • 500 ml (18 fl oz) chicken broth
  • 350 ml (12 fl oz) can of tomato pulp or tomatoes with juices
  • 2 tbsp tomato paste
  • 2 tsp soft brown sugar


Heat oil and fry onion, celery and carrot for 10 minutes. Sprinkle with flour, and cook over gentle heat, stirring and scraping with a wooden spoon, until flour is lightly browned. Add a little of the chicken broth, stirring well, then slowly add remaining chicken broth, stirring constantly. Add tomato pulp or tomatoes, tomato paste and sugar and bring to the boil, stirring. Reduce heat and simmer for 30 minutes. Serve over cabbage rolls or sliced meat loaf. For a finer sauce, push through a sieve or mouli before serving.