Tomato Sauce

This sauce can be mixed with olive oil for cold sauces or finished with butter for a hot sauce.


  • 1 onion, peeled, finely chopped
  • 1 tablespoon olive oil
  • 1 small bouquet garni
  • 4 cups tomato concasse
  • 4 tablespoons unsalted butter
  • salt and freshly ground pepper


Sweat the onion, covered, over low heat in the olive oil with the bouquet garni for 10 minutes. Add the tomato and cook, uncovered, over medium heat for 10 minutes. Turn up the heat to high and cook, stirring or tossing constantly, until the tomatoes have just dried out, about 5 minutes. Discard the bouquet, puree the tomato mixture and sieve it. Hold until needed.

To finish the sauce, heat in a double boiler and when hot whisk in the butter until it is incorporated. Season to taste.