Tomato Sauce

Preparation info
  • Yield:

    2 cups

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

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


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,