Tomato Sauce

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Sauce Tomat, better known as tomato sauce, is a French Mother Sauce based on tomatoes. This base can consist of fresh tomatoes cooked down into a liquid, canned tomatoes, tomato puree or even tomato paste.

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Escoffier’s Sauce Tomat Recipe

Although most of the sauce recipes that I’ve been giving for the Mother Sauces yield 1 quart (1 liter), this recipe will yield 2 quarts since you can almost never have enough tomato sauce, and it is always better the next day anyway.


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INGREDIENTS

 

2-3 oz (56-84 g) Salt Pork. Salt pork comes from the belly portion of the pig, just like bacon. However, unlike bacon, salt pork is never smoked, and the fattier (more white), the better.

 

3 oz (84 g) Carrots, peeled and medium diced

 

3 oz (84 g) White or Yellow onion, medium diced

 

2 oz (56 g) whole butter

 

2-3 oz (56-84 g) Flour, All Purpose

 

5 lbs (2.25 Kilos) Raw, Good quality tomatoes, quartered

 

1 qt (1 lt) White Veal Stock

 

1 clove freshly crushed garlic

 

Salt and Pepper To taste

 

Pinch of Sugar


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PREPARATION

 

  1. Escoffier calls for you to “fry the salt pork in the butter until the pork is nearly melted.” The term frying can be misleading, and what he’s really calling for you to do is to render the fat.

  2. To render out the salt pork properly, place the salt pork in a heavy bottom saucepan with a tablespoon of water, cover with a lid, and place over medium heat. Check in about 5 minutes. The steam from the water will allow the fat to render out of the salt pork before it starts to brown or burn.

  3. After the salt pork is nice and rendered out, add in your butter, carrots and onions, and sweat over medium heat for about 5-10 minutes, or until they become nice and tender and start to release their aromatic aromas.

  4. Sprinkle the flour over the carrots and onions and continue to cook for another few minutes. You’re essentially using the residual fat from the butter and salt pork to make a blond roux.

  5. Add in your raw tomatoes.  Roast with other ingredients until they start to soften and release some of their liquid.

  6. Add in your white veal stock and a clove of crushed garlic.

  7. Cover the pot with a lid, and Escoffier says to put it in a moderate oven, which is about 350 degrees F or 175 C. If your sauce pot won’t fit, you can always just simmer it on your stove top. Bake in oven or simmer for 1.5-2 hours.

  8. Escoffier’s classical recipe also calls for you to pass your finished sauce through a Tamis, but if you’re looking for a smooth tomato sauce, I would instead recommend that you first blend it in a blender, and then press it through a chinois.

  9. Once you have passed your sauce through the chinois, finish by seasoning it with salt, pepper, and a pinch of sugar.

  10. Note on Sugar: The addition of sugar is used to balance the natural acidity of the tomatoes. Your tomato sauce should not taste sweet, unless you enjoy putting ketchup on your pasta


Video

Tomato Sauce

Sauce Tomat, better known as tomato sauce, is a French Mother Sauce based on tomatoes. This base can consist of fresh tomatoes cooked down into a liquid, canned tomatoes, tomato puree or even tomato paste.


 

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