Sauce Portugaise (Portuguese Tomato Sauce)

Ingredients

• 1 large onion
• Oil
• 750 grammes tomatoes
• 1 point crushed garlic
• Salt
• Pepper
• sugar
• tomato essence
• Sauce Tomate claire
• 1 décilitre melted glace de viande
• 1 tablespoon coarsely chopped fresh parsley

Instructions

1. Proportions for 1 litre.
2. Chop 1 large onion very fine.
3. Fry the onion in oil over a brisk fire.
4. When it begins to turn golden, add 750 grammes of peeled, seeded and roughly chopped tomatoes, 1 point of crushed garlic, salt, pepper, and a little sugar if the tomato is acid.
5. Cover the saucepan and let it cook gently.
6. Complete with a little tomato essence and the necessary quantity of Sauce Tomate claire.
7. Finish with 1 décilitre of melted glace de viande and 1 tablespoon of coarsely chopped fresh parsley.