To­mato but­ter sauce

go! Platteland - - DINNER CLUB AT OURS -

Serves 6 Prepa­ra­tion time 5 min­utes Cook­ing time 20 min­utes

This flavour­ful sauce is de­li­cious with any braaied meat. Make it in ad­vance but be sure to serve it hot.

You need

• 2 cups (500ml) cherry toma­toes, halved • ¼-½ cup (60ml-125ml) but­ter • 4 gar­lic cloves, crushed or grated • 2 sa­chets (25g) beef demi-glace

(see tip below) • ground black pep­per to taste • a hand­ful of fresh basil

This is how

Heat the to­mato in a large pan with 1 ta­ble­spoon (15ml) of the but­ter. The pan should be large enough to ac­com­mo­date the toma­toes in a sin­gle layer, with gaps in be­tween so that they fry rather than boil. (If your pan is too small, fry the toma­toes in two batches.) Shake the toma­toes in the pan ev­ery now and then un­til their skins start to shrivel and caramelise. The toma­toes should lose quite a lot of their mois­ture.

Just be­fore serv­ing, add the rest of the but­ter, the gar­lic and the demi-glace, and stir un­til the but­ter has just melted and starts to foam. Sea­son with black pep­per. Stir in the basil leaves and serve im­me­di­ately while it’s still hot.


Beef demi-glace is a con­cen­trated meat stock with a lot more flavour than reg­u­lar beef stock. It can be used to make tasty sauces in no time at all. It’s avail­able at most su­per­mar­kets on the same shelf as the stock – it’s worth look­ing out for. If you can’t find it, re­place with a few ta­ble­spoons of soy sauce or 1-2 sa­chets of stock (prefer­ably Ina Paar­man’s). First add half to make sure it isn’t too salty. >

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