Classic tomato sauce

There is the classic recipe of tomato sauce as it was done since Antonin Careme's time. It was a sauce which was thickened with molecules as well as particles. This sauce is a succulent and strong base for various sauces and dishes. It keeps very well and is quite easy to cook.

Recipe for 1 litre of finished sauce:

• 1.5Kg (2Lb 12oz) fresh tomatoes.
• 40g carrots.
• 30g onions.
• 20g extra virgin olive oil (originally butter was used instead).
• 1 quarter of a bay leaf.
• 1 fragment of thyme.
• 5 sprig of parsley.
• 30g of bacon (Falcutatif).
• 30g flour (or 1 small tablespoon of arrow root for coeliacs).
• 4 dl (1 3/4 cup) vegetable or 3 meats bouillon.
• 1 teaspoon of crushed garlic.
• 1 pinch of sugar.
• salt and pepper
  

Procedure:

Cut the carrot, onion, bacon (falcutatif),into a mirepoix. Cook it in heavy-bottomed pot until golden brown. Add in the flour and cook gently as for a blond roux.

Halve all the tomatoes and press them to get rid of the water and seeds. Put them in the sauce pan as well as the herbs, the sugar and the garlic. Allow to cook, gently, for 5-10 minutes. Then pour in the bouillon of your choice.

Bring to the boil over high-heat, stirring constantly to avoid it to stick to the bottom of the pot. Then, cover and either put it in the oven at a medium heat (works best as the temperature is more even)or leave it on the range on low-heat stirring regularly for 1h30.

Strain and check the seasoning.

I have to say that I rarely use this recipe. I developed my own recipe to suit my needs in the kitchen.

"My doctor told me to stop having intimate dinners for four; unless there are three other people".

Orson Wells

Following my advice, gluten free, vegetarian, vegan.