90 ml (250 milliliters) Roasted Garlic Peppers660 GR
125 ml (375 milliliters) Tomato paste
1 each Large tomato
In saucepan melt butter over low heat. Add flour and cook 3-5 minutes. Slowly whisk in cream chicken stock and seasoning. Increase heat to medium and continue whisking until sauce has thickened and comes to a simmer. Stir in tomato paste and chopped tomato. Simmer 3 minutes. Do not allow sauce to boil. Serve over pasta grilled chicken or grilled pork.