French Tomato Sauce
Difficulty Level: Intermediate
-
Prep Time:10 Minutes
-
Cook Time:PT1H55M1 Hr 45 Min
-
Yield:About 8 Cups
Ingredients
- 4 tablespoons unsalted butter
- 2 ounces salt-cured pork, diced
- 1 medium yellow onion, diced
- ½ cup diced carrot
- ½ cup diced celery
- 2 cloves garlic, minced
- 4 tablespoons flour
- 2 (28 ounces) can crushed tomatoes (or 4 pounds fresh tomatoes smashed)
- 4 cups veal or chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and pepper
- 51.12g unsalted butter
- 56.7g salt-cured pork, diced
- 1 medium yellow onion, diced
- 118.29ml diced carrot
- 118.29ml diced celery
- 2 cloves garlic, minced
- 51.12g flour
- 2 (793.79g) can crushed tomatoes (or 4 pounds fresh tomatoes smashed)
- 946.35ml veal or chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and pepper
Also known as sauce tomate, this French mother sauce, uses pork and stock to add richness and is thickened with roux. In modern times many chefs consider the roux optional, so you do you!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
On the stove heat a Dutch oven (or similar oven safe pan) to medium heat.
STEP 3
Add butter and diced salt pork. Cook until the pork is browned, and the fat has rendered, about 5 minutes.
STEP 4
Add onion, carrot, celery and garlic. Cook until tender, about 5 minutes.
STEP 5
Add flour. Stir to coat vegetables and absorb fat to make roux. Cook until it is light golden, about 3-5 minutes.
STEP 6
Add tomatoes, stock, bay leaf and thyme to the pot and stir. Season with salt and pepper. Bring sauce to a light boil. Cover and transfer to the oven to cook for 1 ½ hours stirring halfway.
STEP 7
Carefully remove pot from oven. Taste the sauce and add salt and pepper if needed. Either leave sauce as is or puree for a smoother consistency. Serve immediately or store in smaller portions in the refrigerator for 3-5 days or freezer for up to 6 months.