Sauce Tomate

Liquid: Fond blanc

Liaison: Flour (singer)

Ingredients: Tomatoes, bacon, carrot, onion (thyme, bay leaf), bouquet garni, butter, white stock, garlic, salt, sugar, pepper

1. Sear the bacon in some oil, then add the onions and carrots and stir until well-coated. Once they begin to soften, add the celery.

   

2. After stirring in the celery, add the leeks and mix well.

   

3. Add the tomato paste.

   

4. Stir until well mixed and allow to cook 1—2 minutes to remove the acidity.

   

5. Add the fresh tomatoes.

   

6. Season with salt, pepper, and sugar, and stir

   

7. Sprinkle with the flour, then stir over the heat 1—2 minutes.

   

8. Add the bouquet garni and the bacon rind.

   

9. Cover and place in the oven.

   

10. After 25-30 minutes, remove from the oven.

    

11. Add chicken stock, cover and place back in the oven for 1 ½ to 2 hours.

    

12. Once cooked, remove the bouquet garni.

    

13. Place a food mill into a large pan, and ladle the sauce in.

    

14. Turn the food mill, until the mixture has been pressed through. Work in small increments.

    

15. Continue until only the solids are left in the food mill, scraping down the sides as necessary.

    

16. Scrape down the sides of the pan.

    

17. Transfer the sauce to a fine chinois and work the ladle in an up-and-down motion to force the mixture through.

    

18. The remaining pulp from the tomatoes will remain in the chinois.

    

19. Whisk in the butter and season to taste.

    

20. The finished sauce will be a rich amber, and should be completely smooth.