Basic Professional French Cooking

Sauce Tomate

Ingredients (for 1.5 Liters)

.5 kg fresh or canned Tomatoes

125 g Tomato Paste

2 liters White Veal Stock or Chicken Stock

75 g Flour

75 g Butter

Aromatic Elements

100 g Bacon

125 g Carrots, mirepoix

125 g Onions, mirepoix

65 g Celery, mirepoix

2 cloves Garlic, crushed

Bouquet Garni

Salt

Sugar as needed

Procedure

1. -Melt the butter in a rondeau. Cook the bacon until it begins to brown, then add the mirepoix of vegetables and cook until soft, but do not color.
   

2. -Sprinkle with flour and cook for 2 minutes, stirring.
   

3. -Add the tomatoes, tomato paste and stock, and bring to a simmer. Add the garlic, bouquet garni, salt and sugar if needed.
   

4. -Cook at a low simmer for 1 hour, stirring often. Pass through a food mill and correct seasonings.

On www.melaniff.com since 2016