Sauce Tomato is one of the classic French mother sauces. It is strongly tomato-rich, creamy without cream and can be used as a base for stewed meat, diluted for soups or with pasta.
While most variations of tomato sauce are attributed to Italian cuisine, the French have their own classic tomato sauce, Sauce Tomat.
The sauce begins with lightly browned, salt-cured pork, followed by soaking the mirepoix (finely chopped onions, carrots, and celery) for a few minutes. Add garlic, a bay leaf, a few sprigs of thyme, mashed whole tomatoes and broth in a bowl. Cover the pot and place in the oven for a slow simmer.
It’s one of the five French “mother” sauces, and if you’ve never made it before, it offers a very pleasant surprise with its subtle meaty undertones and creamy texture. It’s nothing like chunky marinara sauce; It’s creamy and tastes strongly of tomato, almost like the best tomato soup you’ve ever tasted. I confess, after trying a spoonful or two of the sauce, I just wanted to drink it (!). It is so tasty.
How this recipe differs from the classic
In the old-school version, a roux of butter and flour would thicken the sauce, but modern cooks generally skip this step, which is what I’ve done.
I also pureed it in a blender instead of straining it the traditional way. It’s a lot simpler and has the benefit of capturing all the flavors of the veggies and pork while thickening the sauce to a smooth and rich consistency.
Tips for preparing sauce tomatoes
Sauce tomato is easy to pull if you can spare the time, which is mostly hands-free.
If making the sauce vegetarian, omit the salted pork and beef stock and substitute 2 to 3 tablespoons of butter or olive oil and vegetable stock.
Be careful when blending the sauce as hot sauces expand and release a lot of steam. To counteract the enlargement Only fill the blender to 1/3 of its capacity, open the top vent and hold a clean, folded tea towel over the vent. Start the blender on low speed and gradually increase the speed while blending. Mix the sauce in batches this way.
How to Use Sauce Tomato
As I mentioned above, when I first made it, I wanted to drink the sauce right away. Aside from this option, you can use them in any recipe that calls for a tomato sauce base. Here are a few ideas:
- I would welcome turning it into a soup by diluting it with broth, water or cream. (The soup will curdle if you use half and half or milk.)
- sauce for pasta
- Sauce for fish or chicken
- Spanish sauce with smoked paprika
- Creole Sauce (Add sautéed, finely diced celery, carrots and green peppers, hot sauce and Worcestershire
- Vodka sauce (add whipped cream and vodka)
How to store gravy tomatoes
The sauce will keep in the fridge for 3 to 4 days or can be frozen for up to 6 months.
More mother sauce recipes for you!
- Classic demi-glace sauce
- Classic Espagnole sauce
- Classic velouté sauce
- Classic Beurre Blanc sauce
Classic Sauce Tomato (French tomato sauce)
ingredients
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1 tablespoon unsalted butter
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2 ounces salt pork, diced small
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1 cup carrots, diced
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1 cup onions, diced
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1 cup celery, diced
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2 garlic cloves, thinly sliced
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2 sprigs of thyme
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1 bay leaf
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2 (28-ounce) cans of whole tomatoes, mashed in a bowl
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1 liter veal or chicken broth
method
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Preheat oven to 325°F
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Prepare the salted pork:
In a Dutch oven or other heavy-bottomed saucepan with a lid, melt the butter over medium-high heat. Add the salt pork and cook, stirring, until fat melts and pork is lightly browned, 5 to 7 minutes.
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Cook the mirepoix:
Add the carrots, onions, and celery to the saucepan and cook, stirring occasionally, until the vegetables are soft and golden, about 5 minutes. Stir in the garlic, thyme and bay leaf.
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Add tomatoes and broth and put in the oven:
Stir the tomatoes and broth into the saucepan and bring to a boil over medium-high heat. Cover the pot and place in the preheated oven.
Simmer in the oven for 1 hour. Remove the lid and tilt it slightly, leaving a 1/4 inch gap between the lid and the pot on one side. Back in the oven for another hour. (Total time in the oven is 2 hours.) Remove from the oven, remove the lid and allow to cool for 15 minutes or until the sauce is no longer piping hot.
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Discard thyme and bay leaf:
Remove the thyme and bay leaf from the sauce.
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Puree sauce:
You need to puree the sauce in batches.
Fill the blender to 1/3 of its capacity, open the top vent and hold a clean, folded tea towel over the opening. Start the blender on low speed and gradually increase the speed while blending. Mix until smooth. Repeat until all of the sauce is pureed.
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Store or use the sauce:
Transfer pureed sauce to airtight containers and store in the fridge for up to 4 days or in the freezer for up to 6 months. Use in any recipe that calls for a tomato base.
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