Fresh Tomato Sauce
|Onion||1 Large, skinned and chopped|
|Butter||1 Ounce (25 Grams)|
|Oil||15 Milliliter (1 Tablespoon)|
|Tomatoes||1 1⁄2 Pound, skinned and quartered (700 Grams)|
|Tomato paste||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Dried oregano/Marjoram||1⁄2 Teaspoon (Leveled)|
|Freshly ground pepper||To Taste|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
Lightly fry the onion in the butter and oil in the uncovered pressure cooker.
Stir in the tomatoes and cook for 2-3 minutes.
Add the tomato paste, garlic, bayleaf, oregano and seasoning.
Pour in the stock, put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf.
Sieve the sauce or puree it in an electric blender, then return it to the cooker; reheat, uncovered, and reduce slightly so that it has a thick creamy consistency.