Basic Tomato Sauce

Ingredients:

Ripe & red tomatoes - 2.21lb (1 kg) - skinned, seeded & chopped
Garlic - 2 cloves (crushed)
Carrot - 1 (large) - grated
Onion - 1 (large) - finely chopped
Butter - 1 oz. (25 grams)
Salt - to taste
Pepper - 1 1/2 tsps (freshly ground)
Red or White wine - 1/2 cup
Streaky bacon - 2 rashers ( removed & chopped)
Bouquet garni - 1 small bundle

Preparation:

1. Cook the onion, garlic and bacon gently in butter until onion becomes soft.
2. Now add the remaining ingredients to this mixture.
3. Simmer, partially covered, for 45 minutes. Stir the mixture frequently while cooking.
4. Add a little water if required.
5. Remove bouquet garni, check and adjust the seasoning according to taste and store, covered, in a refrigerator or freezer.
6. The sauce should be thick, but can be thinned with chicken or beef stock at the time of use.

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Creamy Tomato Soup

Ingredients:

Tomato sauce (basic) - 1 cup
Chicken stock - 3 cups
Cream - 1 cup
Nutmeg - enough to garnish
Pepper -3/4 tsp
Salt - to taste

Preparation:

1. Puree the sauce in a blender until it is very smooth, or rub it through a sieve.
2. Combine it with the chicken stock and, if the soup is to be served cold, stir in the cream.
3. However, in case the soup is to be served hot, bring the cream to the boil and stir in the soup gradually.
4. Check and adjust the seasoning according to taste.
5. Chill the soup for a few hours if it is to be served cold.
6. Transfer into soup tureen or individual soup bowls and grate a little nutmeg before serving.

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