50 ml olive oil
1 medium leek, sliced
1 rib celery, chopped
1 carrot, chopped
2 large, ripe tomatoes, chopped
410 g can whole peeled tomatoes, chopped (don't drain)
300 ml Vegetable Stock (page 211)
5 ml chopped fresh thyme 5 ml chopped fresh basil
2 ml salt
8 whole black peppercorns 20 g (20 ml) soft butter 30 g (30 ml) cake flour
50 g soft butter, cut into small blocks
Heat the olive oil in a medium saucepan, add the leek, celery and carrot and cook very gently until softened.
Add the fresh and canned tomato, cook for 1 minute, then add the tomato purée and vegetable stock.
Bring to the boil, add the thyme, basil, salt and peppercorns, Cover and simmer gently for 2 hours.
Strain the mixture through a fine strainer into a clean saucepan and bring to the boil.
Blend together the butter and flour and whisk in until the tomato essence thickens. Just before serving, whisk in the butter.
Serves 8