Tomato Sauce

Tomato Sauce

It is a red kitchen sauce and has some piquancy. It is served with spaghette, ravioli, eggs, fish and meat. It adds colour to the dish.

Quantity (1 Litre)

◆ Ingredients

● Flour - 70 gms

● Butter - 60gms

● Dices of Bacon Trimmings - 35gms

● Onion - 70gms

● Carrots and Turnip - 70gms

● Celery roughly chopped - 35gms

● Bayleaf - 1

● Garlic ( Crushed) - 4

● Tomato puree - 250gms

● Tomato chopped - 350gms

● Brown stock - 1.5liters

● Sugar - 10gms

● Salt - 5gms

● Thyme - 10gms

◆ Method:

1. Melt butter in a pan.

2. Add roughly chopped ,crushed garlic, add bacon and thyme.

3. Add Saute till slightly brown colour. Cook till blond roux is formed.

4. Add tomato puree and chopped tomato. Stir.

5. Add cold stock, stirring to prevent lumps, bring to a boil.

6. Add the seasonings and cook for 1 hr. 

7. Skim frequently strain and cover with butter.

(If tomato sauce is being served. Separately in a sauce boat. It should have a fairy thick consistency. Many of the sauces finished with butter, Oil is known as Monter au beurre.)