French Tomato Sauce

Preparation info
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By Robert Carrier

Published 1965

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  • 2 tablespoons butter
  • 2 tablespoons finely chopped ham
  • 1 small


Melt butter in a thick-bottomed saucepan; add finely chopped ham and vegetables, and sauté mixture until onion is transparent and soft. Stir in sliced tomatoes and tomato concentrate; simmer for a minute or two; sprinkle with flour and mix well. Then add bouquet garni and beef stock, and simmer gently, stirring continuously, until sauce comes to a boil. Season to taste with salt and fres