French tomato sauce
French Cooking Academy · ♥ 1.5K likes · 72.6K views · 7 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 g butter
- 100 g bacon
- 100 g carrots
- 100 g onions
- 30 g flour
- 100 g tomato puree
- 1 l water and stock
- 1 kg diced tomatoes
- 10 g garlic
- 10 g shallots
Heat the butter, add the bacon and cook it gently without coloring.
Add the carrots and onions, mix and cook a few minutes in the butter to drive off the water in the vegetables.
Add the flour to make a roux with the vegetables; cook about five minutes until blond.
Making a tomato roux
Add the tomato puree and cook two minutes to remove some acidity; turn off the heat and let the tomato roux cool on the side of the stove until cold, about 15 minutes.
Bring the water and stock to a boil. Off the heat, put the cold roux in a clean pan, add half the boiling stock and mix slowly, then the rest, working out all the lumps.
- 1 whole homemade bouquet garni
- salt
- pepper
Turn the heat to high; add the diced tomatoes, the garlic and shallot mix, a homemade bouquet garni, a little salt and a hint of pepper, and bring to a boil, stirring once.
Tomatoes, aromatics and the oven
Pass the sauce through a sieve to remove the aromatics.