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Tomato Sauce

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Classical tomato sauce, as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens. The texture of the puréed tomatoes is sufficient to give the sauce the proper texture, even when no starch thickener is used.

This type of sauce may be referred to as a coulis (koo-lee). This French term means, in modern kitchens, a purée of vegetables or fruits, used as a sauce. A recipe for another coulis, of sweet peppers, is found.

Three main techniques are used to purée vegetables and other ingredients for coulis:

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