French Tomato Sauce

French Tomato Sauce

Yield: 1 quart

Ingredients:

  • 1 quart White Veal or Chicken Stock
  • 1/2 ounce butter
  • 2 ounces bacon, cut into lardons
  • 2 ounces onions, mirepoix
  • 2 ounces carrots, mirepoix
  • 1 ounce celery, mirepoix
  • 1/2 ounce flour, AP
  • 8 ounces tomatoes, concasséd or canned
  • 2 ounces tomato paste
  • 2 cloves garlic, peeled and crushed
  • bouquet garni
  • coarse salt, to taste
  • sugar, as needed to correct acidity of tomatoes

Directions:

  1. Heat the Stock: Heat the stock in a heavy saucepan or russe over medium-high heat. Bring to just a boil, and skim as necessary.  Remove from heat and reserve.
  2. Sauté the Bacon: Place about a teaspoon of butter in rondeau over low heat.  Add the bacon and sauté for 5 minutes until the bacon has rendered all its fat and it is slightly browned.
  3. Sauté the Mirepoix: Add the remaining butter along with the onions, carrots, and celery and saute for about 4 minutes or until the vegetables are soft
  4. Singer and Add the Stock: Sprinkle the mixture with flour (singer) and bring to a simmer, whisking constantly.  Add the reserved stock.
  5. Add the Tomatoes and Tomato Paste: Add the tomatoes and tomato paste and whisk to combine.
  6. Add the Garlic, Bouquet Garni, Salt & Sugar: Add the garlic, bouquet garni, salt and sugar to taste.  Simmer for 45 minutes.
  7. Pass through a  Food Mill: Remove from the heat and pass the sauce through a food mill into a bain-marie to keep warm for service.  Taste and adjust seasonings
  8. Serve or Chill and Store: If not using immediately, place in an ice-water bath to chill quickly.  When cool, transfer to a storage container, cover, and refrigerate until ready for use.