La Sauce aux Tomates

Tomato sauce

Preparation info
    • Difficulty


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By Jeanne Strang

Published 1991

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For 1.5 kg (3 lb) tomatoes

  • 1 tablespoon goose fat or lard
  • 1 tablespoon flavourless oil


First peel the tomatoes. This is best done either by toasting them on a fork over a gas flame until the skin loosens, or immersing them in nearly boiling water. Either way you must not let the tomatoes cook.

Cut the peeled tomatoes into quarters and extract the pips. Gently squeeze the remaining fruit to get rid of as much of the acid juices as you can.

Melt the fat and oil in a