Sauce Tomate (Classic French Tomato Sauce)
Master the traditional French Sauce Tomate — a rich, slow-cooked mother sauce made with tomatoes, vegetables, and stock. Perfect as a base for classic sauces like Provençale or Bolognese.
Ingredients (Yields approx. 1 liter)
Olive Oil or Rendered Salt Pork – 50 grams (3.5 tablespoons)
Yellow Onion – 1 small, finely chopped
Carrot – 1 small, finely chopped
Celery – 1 stalk, finely chopped
Garlic – 2 cloves, minced
Tomato Paste – 2 tablespoons
Ripe Tomatoes (peeled, seeded, chopped) – 1 kg (or use canned whole peeled tomatoes of equal weight)
Brown Veal Stock or Chicken Stock – 500 ml (2 cups)
Bay Leaf – 1
Fresh Thyme – 1 sprig
Parsley Stems – a few
Salt – to taste
Black Pepper – to taste
Sugar – a pinch (only if tomatoes are too acidic)
Instructions
Start by heating the olive oil or rendered pork fat in a heavy-bottomed saucepan over medium heat. Once hot, add the chopped onion, carrot, and celery — the mirepoix — and cook gently for about 10 minutes until softened but not browned.
Add the garlic and tomato paste, stirring continuously. Cook the paste for 2 to 3 minutes to concentrate its flavor and deepen its color.
Add the chopped tomatoes and stir well to incorporate. Cook for 5 to 10 minutes until the tomatoes start to break down and release their juices.
Pour in the stock and stir again. Add the bay leaf, thyme, and parsley stems. Bring the mixture to a gentle simmer.
Simmer uncovered over low heat for 90 minutes, stirring occasionally to prevent sticking. Skim off any foam or impurities that rise to the surface.
Once the sauce has reduced and thickened, remove it from the heat. Discard the herbs, then pass the sauce through a fine mesh sieve, chinois, or use a food mill for a smooth consistency.
Season with salt and freshly ground black pepper. Taste and add a pinch of sugar if the sauce is too acidic.
Cooking Tips
Use ripe, fresh tomatoes when in season, but San Marzano canned tomatoes work beautifully in professional kitchens year-round. The stock enriches the sauce and rounds out acidity, distinguishing it from Italian-style marinara. Always simmer gently and patiently for best flavor development. For a richer sauce, use veal stock; for a lighter one, choose chicken stock.
Nutrition Facts (Per 100g approx.)
Calories: 70
Fat: 3g
Carbohydrates: 8g
Protein: 2g
Sodium: 160mg
Potassium: 220mg
Vitamin C: 10mg
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