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Tomato sauce
1 serving
Finely chopped vegetables, onions are browned, tomato-puree is added, browned is continued at low heat for 15 - 20 minutes, combined with white main sauce and boiled for 20 - 25 minutes. One performs dressing with salt, pepper, citric acid and sugar. The finished sauce is strained and seasoned with butter. It is served for fried meat, langet, brains and vegetable dishes.
Finely chopped vegetables, onions are browned, tomato-puree is added, browned is continued at low heat for 15 - 20 minutes, combined with white main sauce and boiled for 20 - 25 minutes. One performs dressing with salt, pepper, citric acid and sugar. The finished sauce is strained and seasoned with butter. It is served for fried meat, langet, brains and vegetable dishes.
lamb bones - 700 g, margarine - 35 g, wheat flour - 35 g, carrots - 50 g, onions - 30 g, parsley roots - 20 g, tomato puree - 350 g, sugar - 10 g, citric acid - 0.5 g, butter - 50 g
