Sauce Tomate

Name: Sauce Tomate
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: Ripe tomatoes, chopped (or canned) — 1 kg (2.2 lb); Salt pork or bacon, diced — 50 g (1.75 oz); Onion, diced — 1 small; Carrot, diced — 1 small; Garlic, minced — 2 cloves; Butter — 20 g (1.5 tbsp); Flour — 15 g (2 tbsp); White stock — 250 ml (1 cup); Bay leaf and thyme — 1 sprig each; Sugar — 5 g (1 tsp)

The Quirky Foodster Team

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15 min

Prep

60 min

Cook

Ingredients

Ripe tomatoes, chopped (or canned) — 1 kg (2.2 lb)
Salt pork or bacon, diced — 50 g (1.75 oz)
Onion, diced — 1 small
Carrot, diced — 1 small
Garlic, minced — 2 cloves
Butter — 20 g (1.5 tbsp)
Flour — 15 g (2 tbsp)
White stock — 250 ml (1 cup)
Bay leaf and thyme — 1 sprig each
Sugar — 5 g (1 tsp)

Method

Render salt pork in the pot over medium heat, then sauté onion, carrot and garlic until softened.
Stir in butter and flour, cook 2 minutes to form a light roux.
Add tomatoes, stock, bay leaf and thyme; bring to a simmer.
Cook uncovered 45-60 minutes, stirring occasionally, until thickened and reduced.
Remove herbs, pass through a food mill or sieve, season with salt and sugar to balance acidity.

Cultural Background: The tomato-based member of the five mother sauces, sauce tomate entered French classical cuisine in the 18th century as tomatoes spread from the Americas through Mediterranean trade. Escoffier codified it with pork and aromatics, distinguishing it from Italian tomato sauces by its enrichment with stock and a touch of roux.

Tips: • A pinch of sugar balances the acidity of underripe or canned tomatoes. • Passing through a food mill gives the classic smooth, glossy finish.

Variations: • Add fresh basil at the end for an Italian-leaning finish. • Purée with cream for a lighter rosé-style sauce.

Storage: Refrigerate up to 5 days, or freeze up to 3 months.

Reheating: Reheat gently over low heat, stirring in a splash of stock or water if thickened. Nutrition (per serving) Approx. 40 kcal, 1 g protein, 2 g fat, 5 g carbohydrate per 60 ml serving.

FAQs: Is this the same as Italian marinara? No — the French version is enriched with stock, roux and often pork for a rounder, less acidic profile. Can I use canned tomatoes? Yes, good-quality canned plum tomatoes work well and are traditional outside tomato season.