Sauce Tomate

Category: Sauces
Kitchen: french
Sauce Tomate

Ingredients

tomato 900 g
carrot 1 \ 2 pcs
onion (small) 1 PC
stalked celery 1 \ 2 pcs
ham or bacon 2 tbsp. l
bouillon 1 1/2 cups
garlic 2 tooth
parsley 4 twigs
Bay leaf 1/2 pc
thyme 1/4 tsp
flour 1 1/2 tbsp. l
butter 3 tbsp. l
vegetable oil 1 tbsp. l
salt 1/4 tsp
sugar 1/8 tsp
tomato paste (optional) 1-2 tbsp. l
water as needed

Cooking method

  • Sauce TomateCut the carrots into small cubes.
  • Sauce TomateFinely chop the onion.
  • Sauce TomateGrind the celery stalk.
  • Sauce TomateFinely chop the ham or bacon to make 2 tbsp. l.
  • Sauce TomatePeel the tomatoes and chop them into pieces. Fresh tomatoes can be substituted for 3 cups canned tomatoes or 1 1/2 cups tomato puree and 1 1/2 cups water.
  • Sauce TomateIn a saucepan with a thick bottom, heat a mixture of butter and vegetable oil, fry the onions, carrots, celery and ham (bacon) in this mixture for 10 minutes without allowing to brown.
  • Sauce TomateAdd flour and cook, stirring for 3 minutes.
  • Sauce TomateRemove the pan from heat and pour in the broth, mix thoroughly.
  • Sauce TomateAdd tomatoes, salt and sugar to a saucepan, mix.
  • Sauce TomateChop the parsley, crush the garlic cloves and add to the pan with the thyme. Simmer over low heat for 1 1/2 - 2 hours, periodically skimming off the foam and adding water if the sauce starts to thicken too much.
  • Sauce TomateRub the sauce through a colander, lightly squeezing all the pieces.
  • Sauce TomateCheck if there is enough salt in the sauce and if you want a brighter sauce then add tomato paste. Cook the sauce over low heat for another 5 minutes.
  • If you are not going to use the sauce right away, cover it with a thin layer of vegetable oil. You can store it in the refrigerator and even freeze it.

The dish is designed for

2 1/2 cups

Time for preparing:

2-2.5 hours

Cooking program:

plate

Note

Recipe from Julia Child's book "French Cooking Lessons" v.1

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