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Basic sauce

For the Concasse

  • Red Tomato, chopped 200.0 g


  • Holland Onion (diced) 100.0 g
  • Fresh Mushroom (button and shitake) 100.0 g
  • Black Pepper, crushed 2.0 g
  • Bay Leaf
  • Corn Oil 5.0 g

Seasoning & Assembly


  1. Basic sauce

    • Combined both ingredients, bring to boil, off heat and set aside
  2. For the Concasse

    • Remove the stem off the tomato, place into a pot of boiling water until the skin begins to split.
    • Place the tomatoes into cold ice water to prevent from cooking any further, start peeling the tomatoes after removing them from cold water.
    • Slice into quarters and remove the seeds with a knife, dice the peeled deseeded tomato and keep aside for use.
  3. Aromatic

    • Heat corn oil, saute "aromatic" ingredients till fragrant
  4. Seasoning & Assembly

    • Re-heat prepared "basic sauce", add in "aromatic" and "concasse"
    • Bring to simmer and season to taste with "seasoning"
    • Perfect for Char-grilled Steaks and Oven Roasted Chicken or Lamb.