Recipes

Sweet & Savoury sauces

Tomato Sauce and Brown Onion Sauce

Ingredients Tomato Sauce 30 ml (2 tbsp) Olive Oil 1 Medium Onion, chopped 1–2 Garlic Cloves, crushed 410 g can Italian Plum Tomatoes 125 ml ( ½ cup) Red Wine (optional) 50 ml Fresh Basil, shredded OR 5 ml Dried Basil 30 ml (2 tbsp) Huletts White Sugar Pinch of Dried Oregano 30 ml (2 tbsp) Tomato Paste Brown Onion Sauce 30 ml (2 tbsp) Butter 2 Onions, chopped or sliced 20 ml (4 tsp) Cake Flour 300 ml (1 ¼ cups) Meat Stock 30 ml (2 tbsp) Sherry OR Port (optional) 15 ml (1 tbsp) Huletts White Sugar 10 ml (2 tsp) Tomato Purée

Method

Tomato Sauce

1. Heat the olive oil in a saucepan; add the garlic and onion and sauté for two minutes. Add the plum tomatoes, red wine (if desired), basil, oregano, sugar and tomato paste. Bring to the boil and simmer for 15–20 minutes. Season to taste and leave chunky or purée until smooth in a food processor.

Serving Suggestions: Serve with pasta, sausages, chicken, fish, hot dogs and hamburgers, and vegetables.

Brown Onion Sauce

1. Heat the butter in a saucepan; add the onions and cook over a low heat until golden brown. Stir in the cake flour and gradually add the meat stock, stirring until thickened. Stir in the sherry or port (if desired), sugar and tomato purée.

Serving Suggestions: Serve with meat, vegetables, sausages and pies, and add to stews for extra richness.