Tomato sauce from Gascony

This tomato sauce is a richer tomato sauce that would be found in Mediterranean countries.  It originates from Gascony in south-west France.  The richness comes from goose fat used to cook the tomatoes.  It will stand up to, and goes well with highly flavoured meat such as grilled oxtail.

Preparation Time: 15 Mins

Cooking Time: 1 Hr

Total Time: 1¼ Hrs

Ingredients

For 4 servings…

1 tbs               Goose fat   

½ tbs              Olive oil     

450 gms           Tomatoes  - peeled, seeded and chopped 

½                   Onion  - sliced thinly 

½ tbs              Flour        

70 ml              Stock  - chicken       

½                   Shallot  - chopped finely         

1 clove             Garlic  - chopped      

2 tbs               Parsley  - chopped    

1 pinch            Cayenne    

                     Pepper      

                     Salt          

1                    Bouquet garni          

Method

Melt half the goose fat and the oil in a large pan with a fitted lid and add the tomato pieces and sliced onion.  Start to cook the mixture over a good heat and without the lid for 3 or 4 minutes, then reduce the heat, cover the pan and simmer slowly for a quarter of an hour.  Blend the mixture in a food processor until smooth.

In another pan melt the other half of fat and stir in the flour.  Cook together and then add the chicken stock slowly until the mixture is smooth.  Add the tomato and onion mixture, the chopped shallot, garlic, parsley, cayenne 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 a good consistency is achieved.

Variations

Canned tomatoes can be used, but drain away the liquid carefully.