- 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
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.