Fresh Tomato Sauce from The Times Cookery Book by Katie Stewart
Melt the butter in a saucepan, trim and chop the bacon rasher. Peel and slice the onion and carrot. Fry the bacon for a few moments in the hot fat. Add the sliced onion and carrot and fry gently fo...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Stove
Ingredients
- 1 rounded tablespoon flour
- salt
- 1 lb (450 g) ripe tomatoes
- ½ pint (3 dl) chicken stock
- 1 small onion
- 1 small carrot
- 1 oz (25 g) butter
- 1 rasher bacon
- squeeze of lemon juice
- freshly milled pepper
- 1 teaspoon castor sugar
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