Sauce Tomate
The classical French tomato mother sauce, thickened with roux
Not an Italian tomato sauce. The classical French version starts with salt pork and mirepoix, is thickened with a roux, and simmers long enough to lose any sharpness. It is rounder and quieter than a marinara, and it is the base for Provençale, Portugaise and Créole.
Ingredients
- 2 ounces salt pork or pancetta, finely diced
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, sliced
- 1 ounce (1/4 cup) all-purpose flour
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- 1 cup white stock or water
- 1 bay leaf
- 2 sprigs thyme
- 1 teaspoon sugar
- Kosher salt and black pepper
Instructions
- Render the salt pork in the olive oil over medium heat until the fat runs and the pieces are lightly browned, about 5 minutes.
- Add the onion, carrot, celery and garlic and cook for 10 minutes, until soft and just beginning to colour.
- Sprinkle over the flour and cook, stirring, for 3 minutes.
- Add the tomatoes, stock, bay leaf and thyme. Bring to a simmer.
- Cover partly and simmer very gently for 1 1/2 hours, stirring now and then, until it is thick and no longer tastes raw.
- Remove the bay leaf and thyme stems. Pass through a food mill or blend and sieve. Season with salt, pepper and the sugar — enough to round the acidity, not to sweeten.
Notes
- Leave out the salt pork for a vegetarian version and start with 3 tablespoons olive oil.
- Freezes well for 3 months.
- Derivatives: Provençale, Portugaise, Créole, Milanaise.