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Classic Sauce Tomat (French Tomato Sauce)
Classic Sauce Tomat (French Tomato Sauce)
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Classic French tomato sauce - rich, creamy without cream, perfect for braised meat, soup, or pasta.
Ingredients:
  • 1 tablespoon unsalted butter
  • 2 ounces salt-cured pork, diced small
  • 1 cup carrots, diced
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 2 cloves garlic, thinly sliced
  • 2 sprigs of thyme
  • 2 (28-ounce) cans whole tomatoes, crushed in a bowl
  • 1 quart veal or chicken stock
Instructions:
  • Heat your oven to 325°F.
  • In a Dutch oven or heavy-bottomed pot over medium heat, melt butter. Add salt-cured pork and cook, stirring, until fat melts and pork lightly browns, about 5-7 minutes.
  • Prepare the aromatic base: Combine carrots, onions, and celery in the pot. Sauté until golden and tender, around 5 minutes. Add garlic, thyme, and bay leaf.
  • Combine the tomatoes and stock in the pot, bring it to a boil on the stove, then cover and place in the preheated oven. Let it simmer in the oven for 2 hours, propping the lid slightly open at the end. Allow the sauce to cool for 15 minutes before serving.
  • Remove and discard thyme and bay leaf: Remove and discard the thyme and bay leaf from the sauce.
  • In batches, puree the sauce until smooth: Fill the blender one-third full, leaving the top vent open. Place a clean folded dish towel over the opening, start blending on low speed, gradually increasing it until smooth. Repeat until all the sauce is pureed.
  • Either refrigerate or freeze the sauce: Place the pureed sauce in airtight containers and refrigerate for up to 4 days, or freeze for up to 6 months. Use it in dishes that call for a tomato base. If you enjoyed this recipe, please leave us a rating below!

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