Sauce de Tomate

Name: Sauce de Tomate (Tomato Sauce)
Cuisine: France
Ingredients: 1 onion, minced; 1 carrot, minced; 2 teaspoons salt; 1 tablespoon sugar; ⅛ teaspoon pepper; Bouquet garni; ⅛ pound butter; 2 cloves garlic, minced; 4 cups diced fresh tomatoes, or 3 cups canned Italian plum tomatoes; 3 tablespoons flour; 1 cup stock; 1 branch celery, chopped

Tomato Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 onion, minced
1 carrot, minced
1 branch celery, chopped

Europe
France
Sauce
Vegetarian
Mediterranean

Method

Simmer onion, carrot, celery, and garlic in butter for 20 minutes in covered skillet. Stir in flour and cook without browning for 3 minutes.
Add remainder of ingredients. Simmer for about 2 hours to develop flavor and evaporate some of the liquid. Stir often. If it gets too thick, add more stock.
When done remove bouquet garni. Press sauce through f