flour Archives

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Lemon-curd lava pudding

35 minutes

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30 minutes

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Pea-and-matcha cake

30 minutes

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Oxtail with creamy polenta

5 hours

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Bechamel sauce

20 minutes

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Duck ragú pie

4 hours

Italian recipes

Sauce tomate

1 1⁄2 hours

Sauce tomate

Serves Makes 1 1⁄2 cups

Difficulty Easy

Prep Time 5 minutes

Cooking Time 1 1⁄2 hours

Ingredients

3 T butter
100 g pork rashers, chopped
1⁄2 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 bay leaf
Thyme, a sprig
3 T flour
2 kg good-quality tomatoes, roughly chopped
4 cups chicken stock
1 garlic clove, crushed
Sugar, a pinch
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Melt 2 T butter in an ovenproof dish over a low heat. Add the pork rashers and increase the heat. Render the pork rashers, then add the onion, carrot, bay leaf and thyme and sauté until well browned. Add the remaining butter and the our and cook to form a roux.
Add the tomatoes, stock and garlic and stir until well combined. Season with sugar, salt and pepper and bring to a boil.
Remove from the heat and place into the oven for 90 minutes. Strain through a sieve and season to taste. Allow to cool and store in an airtight container until ready to use.

Cook's note: This is made by slowly cooking down tomatoes to make a very thick sauce. It’s traditionally flavoured with pork and aromatic vegetables.

Discover more recipes featuring tomatoes here.

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Lemon-curd lava pudding

Espagnole

Pea-and-matcha cake

Oxtail with creamy polenta

Bechamel sauce

Duck ragú pie

Sauce tomate

Sauce tomate

Ingredients

Method