Fresh Tomato Sauce with Bergamot is a modern British recipe for a classic tomato-based stock made with chicken stock flavoured with vegetables and bergamot leaves that's finished with wine or sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Fresh Tomato Sauce with Bergamot.
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Ingredients:
1 small onion, chopped
1 small carrot, peeled and chopped
30g butter
15g plain flour
450g tomatoes, quartered
300ml chicken stock
1/2 bayleaf
1 clove
1 tsp sugar
salt and freshly-ground black pepper, to taste
2 tsp tomato purée
4 tbsp bergamot (bee balm) leaves, finely shredded
4 tbsp white wine (or sherry)
Method:
Melt the butter in a pan and use to lightly fry the onion and carrot for about 5 minutes, or until soft. Scatter the flour over the top then stir in to combine before adding the tomatoes. Stir the stock and flavourings into the mixture then bring to a boil, reduce to a simmer, cover and cook for about 30 minutes, or until the vegetables are soft and cooked.
Pass the mixture through a sieve, pressing down with the back of a spoon to extract as much liquid as possible. Stir in the tomato purée (this gives a richer flavour) and bergamot leaves then re-heat (it will keep in the refrigerator for several days. Stir in the white wine (or sherry just before serving). Use as a sauce for cutlets, potatoes, pasta, meaty fish or any savoury dish.
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