Tomato Sauce

One of the "Mother Sauces". Great to make a large batch and freeze to pull out when you need it.

 

Ingredients

1 Quart Chicken Stock
2 tablespoons butter
2 tablespoons flour
8 ounces of fresh or canned tomatoes
60 grams tomato paste
 
Aromatic Elements
1 3/4 ounces bacon
2 ounces carrots (2 medium carrots)
2 ounces onions (1/2 medium onion)
1 1/4 ounces celery (2 medium onions)
2 cloves garlic (crushed)
 
Bouquet Garni
   - 3 Parsley Sprigs, Chopped
   - 1/2 teaspoon thyme leaves
   - 1/2 teaspoon black peppercorns, cracked
   - 1 bay leaf
 
salt
sugar (if needed)

 

Cooking Directions

Bring the stock to a boil. Skim, set aside.
Melt a small amount of butter in a stockpot.  Cook bacon over low heat, until the fat is rendered.  Add the remaining butter, carrots, onions and celery and cook until soft.
 
Sprinkle the mixture with flour, stir and cook for 2 minutes with no coloration
 
Add the stock and bring it to a simmer, while stirring constantly.  Add tomatoes, tomato paste, garlic, bouquet garni, salt and sugar if needed.
 
Cook at a low simmer for 1 hour, skim often.  Pass through a food mill and adjust seasonings (salt, pepper, vinegar).

 
 

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