Name: Sauce tomate vite faite (Quick Tomato Sauce)
Yield: For 1⅓ cups (3¼ dL) sauce
Cuisine: French
Ingredients: ½ cup (1 dL) tomato paste; 1⅓ cups (3¼ dL) chicken broth or water; Salt to taste; Freshly ground pepper; 5 tablespoons olive oil; 1 tablespoon minced shallots; 2 teaspoons herbes de Provence; 1 bay leaf; Freshly grated nutmeg

Preparation info

For
1⅓ cups
sauce

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

If the sweetest fresh tomatoes are not available, this carefully flavored sauce, made with tomato paste, is a quick and very satisfactory alternative.

Ingredients

5 tablespoons olive oil
1 tablespoon minced shallots
½ cup

Method

Heat the olive oil in a medium-sized saucepan, add the minced shallots, and sauté gently for about 1 minute. Stir in the tomato paste, the liquid, and the herbs and season lightly. Simmer for 12 to 15 minutes, stirring frequently. Remove the bay leaf and correct the seasoning. The tomato sauce can be stored for 2 or 3 days in the refrigerator (even longer if you used only water), or for several