Name: Sauce Tomate (Tomato Sauce)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 1.5 liters (1¼ quarts)
Cuisine: French
Ingredients: 2 cloves garlic, peeled and crushed; 20 grams (1 tablespoon plus 1 teaspoon) unsalted butter; 30 grams (1 ounce) celery mirepoix; Bouquet garni; 60 grams (2 ounces) carrots, mirepoix; 1 liter (1 quart, 2 ounces) White Veal Stock or White Chicken Stock; Sugar, optional (see Note); 60 grams (2 ounces) onions, mirepoix; 50 grams (1¾ ounces) bacon, cut into lardons; 230 grams (8 ounces) fresh or canned Italian plum tomatoes, concassé; 20 grams (¾ ounce) all-purpose flour; Coarse salt to taste; 60 grams (2 ounces) tomato paste

Preparation info

Makes
1.5 liters

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

1 liter (1 quart, 2 ounces) White Veal Stock or White Chicken Stock

Europe
France
Sauce
Mediterranean

Method

Prepare your mise en place.

Place the stock in a heavy russe over medium–high heat. Bring to a boil and skim off any particles or foam that rises to the top. Remove from the heat and set aside to cool.