Sauce Tomat
Often assumed to be part of Italian cooking’s long history, the Tomato Sauce didn’t appear until the 16th century when Spain brought it back from South America. There in cooking it was often used in Moles and Salsa and for the first hundred or so years, the European countries used it similarly. Then Escoffier decided to thicken the sauce with a roux, creating something closer to what we’re accustomed to today.
This recipe follows Escoffier’s original recipe pretty closely, with some modifications. While we’ll have the carrots, onions, bay leaf, and thyme to add flavor, we’ll be using way more garlic than Escoffier originally called for because, well, garlic!
Watch the recipe video here!
Prep time: 5 minutes
Active time: 20 minutes | Inactive time: 1 hr and 30 min
Total time: 1 hour and 55 minutes
Servings: 4
Ingredients
3 oz salt pork or unsalted, unsmoked bacon
3 Tbsp butter
3 oz carrot
3 oz onion
6 Tbsp flour
1 bay leaf
1 sprig thyme
56 oz crushed tomatoes
3 cups chicken stock
6 cloves garlic
A pinch of sugar
Salt and pepper to tastes
Steps
Render the pork fat for about 8-10 minutes on medium-low heat.
When the pork fat is rendered, toss in the butter and let melt.
When the butter is frothy, add your carrot, shallots, bay leaf and thyme. Add a pinch of salt, and let the carrots and shallots cook until they sweat, about 5 minutes.
Add in the flour a little at a time, making sure to mix well. Let brown, about 3-5 minutes.
Add the garlic. Let sit for long enough to heat up, about 30 seconds.
Add in the stock a little at a time, constantly stirring to incorporate. Make sure there are no lumps.
Once fully incorporated, add in the crushed tomatoes. Stir to mix until sauce is a consistent red color.
Add in a pinch of sugar, salt, and pepper to taste. Mix well.
Bring the sauce up to a boil, then lower to a simmer and let cook for 90 minutes. Stir occasionally every 10 minutes.
Strain the sauce through a sieve. Salt and pepper to taste.
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Often assumed to be part of Italian cooking’s long history, the Tomato Sauce didn’t appear until the 16th century when Spain brought it back from South America. There in cooking it was often used in Moles and Salsa and for the first hundred or so years, the European countries used it similarly. Then Escoffier decided to thicken the sauce with a roux, creating something closer to what we’re accustomed to today.