Basic Tomato Sauce

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1.5 kg of pure sauce. Medium
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Ingredients (12)

  • Carrots- 200 gr.
  • Celery root- 150gr.
  • Garlic- 15 gr.
  • White wine- 50 gr.
  • Tomato paste- 30 gr.
  • All purpose Flour- 2 gr.
  • Water- 1 l.
  • Canned tomatoes (prefarebly roma type)- 1.200 kg.
  • Butter- 50 gr.
  • Fresh thyme- 1 stick
  • Black Pepper- whole
  • White Pepper & Salt

As I keep browsing in several places I keep noticing that lots of recipes for “basic tomato sauce” have neither the real ingridients or are wrongly typed as a true basic. The original (at least as a professional cook i assure you this is what a lot of restaraunts and hotels make as a base) consists a mix ingridients like mirepoix (onion, carrot, celery root), white wine, tomato paste and canned tomatoes basicaly. Although my recipe is a branch from the orginal one, its nevertheless an all purpose base for your tomato sauce recepies. The quantities of the ingridients are in metric.

Instructions

  1. 1Sweat with out coloration until the fat starts to render.
  2. 2Add carrots and sauté with out coloration until the fat starts to achieve an orange color.
  3. 3Add garlic and sauté until aroma comes out.
  4. 4Add onion and sauté until all water evaporates.
  5. 5Add celery and sauté until tender stirring constantly with out burning the rest of the ingredients.
  6. 6Add the white wine and reduce completely.
  7. 7Add the tomato paste and stir to incorporate.
  8. 8Sweat with out coloration until the fat starts to render.
  9. 9Add carrots and sauté with out coloration until the fat starts to achieve an orange color.
  10. 10Add garlic and sauté until aroma comes out.
  11. 11Add onion and sauté until all water evaporates.
  12. 12Add celery and sauté until tender stirring constantly with out burning the rest of the ingredients.
  13. 13Add the white wine and reduce completely.
  14. 14Add the tomato paste and stir to incorporate.
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