Mint Dill   ~ Salset Tamatem ~   Bayleaves Rosemary

(Tomato Sauce)

This sauce is served with any type of pasta or white rice. Use plain water or a vegetable broth and you will get an excellent sauce for veggies.

~ Ingredients ~
1 kg ripe tomatoes
2 small shallots
5 garlic cloves crushed
4 tbs ghee or 6 tbs corn/olive oil
2 bayleaves
3 small carrots
2 celery sprigs
2 cups stock or 2 cups water and 1 stock cube
2 tbs flour
salt & white pepper to taste

Wash all vegetables and dice. Melt ghee until hot or heat oil. Add carrots, celery and bayleaves and stir for 5 minutes. Add shallots, garlic and tomatoes. Stir well and leave to simmer for 15 minutes.


Remove from heat and add stock gradually beating well. Return to heat and bring to boil. Season then pass thru fine sieve. Add flour and whisk well to incorporate flour. Return to heat and leave to simmer, half covered, on low heat for another 5 minutes. Serve in sauce bowl.
Yields 5 cups.

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Tomato Sauce
Created June 01, 1998