Classic Tomate Sauce
This tomate sauce is one of the five mother sauces of classical cuisine and the starting point for the traditional Spanish sauce, Creole sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 2ounces salt pork (diced)
- 2cups onions (diced)
- 1cup carrots (diced)
- 1cup celery (diced)
- 1clove garlic (minced)
- 2(28-ounce) cans crushed tomatoes
- 1quart veal or chicken stock
- 1ham bone
- Dash kosher salt (to taste)
- Dash of sugar (to taste)
- For Sachet:
- 1bay leaf
- ½teaspoon dried thyme
- 3to 4 fresh parsley stems
- 8to 10 black peppercorns (crushed)
Instructions
Step 1
Gather the ingredients.Step 2
Preheat oven to 300 F.Step 3
Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.Step 4
In a heavy, oven-safe Dutch oven , render the salt pork over low heat until the fat liquefies.Step 5
Add the carrots, celery, onions, and garlic and then sauté for a few minutes until the onion is translucent but not brown.Step 6
Add the tomatoes, the ham bone, the stock and the sachet.Step 7
Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for 2 hours.Step 8
Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth, working in batches if necessary.Step 9
Season to taste with kosher salt and a small amount of sugar—just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.