Tomato Sauce and Brown Onion Sauce



Tomato Sauce

30ml (2T) Olive Oil
1 Medium Onion, chopped
1–2 Garlic Cloves, crushed
410g can Italian Plum Tomatoes
125ml ( ½ cup) Red Wine (optional)
50ml Fresh Basil, shredded OR 5ml Dried Basil
30ml (2T) Huletts White Sugar
Pinch of Dried Oregano
30ml (2T) Tomato Paste

Brown Onion Sauce

30ml (2T) Butter
2 Onions, chopped or sliced
20ml (4t) Cake Flour
300ml (1 ¼ cups) Meat Stock
30ml (2T) Sherry OR Port (optional)
15ml (1T) Huletts White Sugar
10ml (2t) Tomato Purée


Tomato Sauce
  1. Heat the olive oil in a saucepan; add the garlic and onion and sauté for two minutes. Add the plum tomatoes, red wine (if desired), basil, oregano, sugar and tomato paste. Bring to the boil and simmer for 15–20 minutes. Season to taste and leave chunky or purée until smooth in a food processor.

Serving Suggestions: Serve with pasta, sausages, chicken, fish, hot dogs and hamburgers, and vegetables.

Brown Onion Sauce
  1. Heat the butter in a saucepan; add the onions and cook over a low heat until golden brown. Stir in the cake flour and gradually add the meat stock, stirring until thickened. Stir in the sherry or port (if desired), sugar and tomato purée.

Serving Suggestions: Serve with meat, vegetables, sausages and pies, and add to stews for extra richness.