|
Heat 50g butter in a non-stick saucepan and add
the tomatoes with a good pinch of salt. Gently
cook the tomatoes so that the liquid comes out and
amalgamates with the butter. Help the process by
crushing the tomatoes a little. The sauce is done
when the tomatoes are stewed and most of their
liquid has seeped out into the pan. I like to
leave the skins in for a bit of texture but you
could sieve them out if you prefer. Stir in the
cream (if using) and set aside.
|
