Jonathan Briggs <p>for 1.5kg (3lb) tomatoes:<br /> 1 tablespoon goose fat or lard<br /> 1 tablespoon flavourless oil<br /> 1 large onion, thinly sliced<br /> 1 tablespoon goose fat<br /> 1 tablespoon flour<br /> 150 ml (1/4 pt) chicken stock<br /> 1 shallot, finely chopped<br /> 1 clove garlic. finely chopped<br /> bouquet garni<br /> salt, pepper, cayenne pepper<br /> 2 tablespoons chopped parsley or chervil</p> <p>First peel the tomatoes. This is best done by toasting them on a fork over a gas flame until the skin loosens, or immersing them in nearly boiling water. Either way you must not let the tomatoes cook.</p> <p>Cut the peeled tomatoes into quarters and extract the pips. Gently squeeze the remaining fruit to get rid of as much of the acid juices as you can.</p> <p>Melt the fat and oil in a large <em>santeuse</em> (frying pan with a fitted lid) and add the tomato pieces and sliced onion. Start to cook the mixture over a good heat for 3 or 4 minutes, then reduce the heat, cover the pan and simmer slowly for a quarter of an hour. Sieve everything through a strainer.</p> <p>In another pan, melt the other tablespoon of fat and stir in the flour. Cook together then add the chicken stock slowly until the mixture is smooth. Add the tomato and onion mixture, the chopped shallot, garlic, seasonings and bouquet garni and simmer as gently as possible for half an hour. Add more stock if the sauce gets too thick. If it is not thick enough continue cooking until the right consistency is acheived.</p> <p>If you must use canned tomatoes, choose the Italian, plum-shaped kind but drain the juices away carefully before you start preparing the sauce.</p> <p>From Goose Fat &amp; Garlic: Country Recipes from South-West France by Jeanne Strang (with her permission)</p> 2009-09-21T08:46:38+01:00 tomato-sauce-la-sauce-aux-tomates 3494692 2009-09-21T08:46:38+01:00 98592 2009-09-21T08:46:38+01:00 for 1.5kg (3lb) tomatoes: 1 tablespoon goose fat or lard 1 tablespoon flavourless oil 1 large onion, thinly sliced 1 tablespoon goose fat 1 tablespoon flour 150 ml (1/4 pt) chicken stock 1 shallot, finely chopped 1 clove garlic. finely chopped bouquet garni salt, pepper, cayenne pepper 2 tablespoons chopped parsley or chervil First peel the tomatoes. This is best done by toasting them on a fork over a gas flame until the skin loosens, or immersing them in nearly boiling water. Either way you must not let the tomatoes cook. Cut the peeled tomatoes into quarters and extract the pips. Gently squeeze the remaining fruit to get rid of as much of the acid juices as you can. Melt the fat and oil in a large _santeuse_ (frying pan with a fitted lid) and add the tomato pieces and sliced onion. Start to cook the mixture over a good heat for 3 or 4 minutes, then reduce the heat, cover the pan and simmer slowly for a quarter of an hour. Sieve everything through a strainer. In another pan, melt the other tablespoon of fat and stir in the flour. Cook together then add the chicken stock slowly until the mixture is smooth. Add the tomato and onion mixture, the chopped shallot, garlic, seasonings and bouquet garni and simmer as gently as possible for half an hour. Add more stock if the sauce gets too thick. If it is not thick enough continue cooking until the right consistency is acheived. If you must use canned tomatoes, choose the Italian, plum-shaped kind but drain the juices away carefully before you start preparing the sauce. From Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang (with her permission)