Sauce de Tomate

Tomato Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. Simmer onion, carrot, celery, and garlic in butter for 20 minutes in covered skillet. Stir in flour and cook without browning for 3 minutes.
  2. 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.
  3. When done remove bouquet garni. Press sauce through f