Sauce Tomate
Sauce Tomate is one of the five mother sauces of French cuisine. Unlike its Italian counterpart, the French version starts with a roux and includes salt pork, carrots, onions, and a bouquet garni. The result is a velvety, deeply flavoured sauce that serves as the base for countless dishes.
Prep Time
15 min
Cook Time
45 min
Servings
6
Difficulty
Easy
Method
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the salt pork and cook until the fat has rendered and the pieces are golden, about 5 minutes.
- Add the onion, carrot, and celery (the mirepoix). Cook gently for 8-10 minutes until softened but not coloured.
- Add the garlic and cook for 1 minute until fragrant. Sprinkle over the flour and stir for 2 minutes to cook out the raw taste.
- Add the tomatoes, tomato purée, stock, bouquet garni, and sugar. Stir well and bring to a gentle simmer.
- Cook uncovered on a low heat for 35-40 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded together.
- Remove the bouquet garni. Blend the sauce until smooth using a stick blender or pass through a fine sieve. Season with salt and pepper to taste.
Chef's Tips
- Tomato quality: In summer, use fresh ripe tomatoes. In winter, tinned San Marzano tomatoes are often better than fresh.
- Smooth or rustic: For a classic French finish, pass through a fine sieve. For a more rustic texture, leave it chunky.
- Storage: Keeps for 5 days in the fridge or 3 months in the freezer.