Ingredients

3 onions medium dice
1 head of garlic split in two
2 bay leaves
1 large sprig thyme
4 dessert spoons cumin powder
4 dessert powder cumin seed
1 dessert spoon tomato puree
20 over-ripe plum tomatoes, cut in half and de-seeded
1.5 litres tomato juice
1. In heavy bottom pan roast the onion and garlic in butter until slightly browned.
2. Add cumin, roast again for 3-4mins
3. Add thyme and bay and cook for 4 more mins
4. Add puree, cook out for five minutes
5. Add tomatoes, season well and cook until the tomatoes begin to break down.
6. Cover with tomato juice, boil, re-season.
7. Cover with a cartouche and foil.
8. Cook in oven at 120 degrees centigrade for two hours approx
9. Take out of oven, leave 30 mins and pump through a fine chinois.
10. Reduce to sauce consistency, adjust seasoning

Method

In heavy bottom pan roast the onion and garlic in butter until slightly browned.
Add cumin, roast again for 3-4mins
Add thyme and bay and cook for 4 more mins
Add puree, cook out for five minutes
Add tomatoes, season well and cook until the tomatoes begin to break down.
Cover with tomato juice, boil, re-season.
Cover with a cartouche and foil.
Cook in oven at 120 degrees centigrade for two hours approx
Take out of oven, leave 30 mins and pump through a fine chinois.
10. Reduce to sauce consistency, adjust seasoning

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