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

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

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