Tomato butter sauce
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.
• 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. >