26 Sauce Tomate

Tomato Sauce

Preparation info
  • To make

    5 litres

    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


  • 100 g ( oz) butter
  • 150 g (5



Melt the butter in a heavy pan, add the salt pork and fry lightly; add the vegetables, bay leaf and thyme and fry to a light brown colour. Sprinkle with the flour and mix in; cook until light brown then add the purée or fresh tomatoes previously squashed. Mix in the stock, add the crushed garlic, salt, sugar and pepper and bring to the boil whilst s