Thursday, February 14, 2008

The Montagu's Tomato Essence

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)

Diet Start

50 ml tomato puree

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

... andjoyohoxing