3 derived tomato sauces (French)
2020-03-13
Starting with French-style tomato sauce, these 3 derived sauces are relatively quick to prepare.
Like all of the French mother sauces; while this sauce tastes great on its own, it really is intended to be the base for a other sauces.
Pic1: tomato sauce and derivatives in French cuisine
These derived sauces are created by adding extra vegetables to the above recipe. Extra garlic and onions are common to all three. Portuguese gets more tomatoes and parsley. Spanish get bell peppers, mushrooms and hot sauce. Creole gets bell peppers, celery and hot peppers.
I've never understood why the French called one of them 'Spanish sauce' (sauce Espagnole) when they already had the same name for a dark roux base sauce.
Pic3: Portuguese sauce (onions, parsley) I forgot to add the parsley for the picture
Pic4: Spanish sauce (onions, bell peppers, mushrooms)
Pic5: Creole sauce (onions, bell peppers, celery) Take note: This is the French classification.
These 3 sauces are inspired by the countries/regions they are named after, but unless they have a French chef who refuses to learn the local recipes, tomato sauces made in Portugal, Spain, the American South and Caribbean (Creole) will be different . :-)
Portuguese sauce
Pic6: onions, chopped tomatoes, garlic
Pic7: sauté
Pic8: Portuguese sauce — same picture, so no parsley here either
- Chop onions, garlic, tomatoes.
- Sauté in 1 tbsp. lard.
- Add tomato sauce.
- Simmer 10-15 minutes.
- Finish with chopped parsley. (I forgot to add that for the pictures.)
- Serve and enjoy.
Spanish sauce
Pic9: onions, garlic, bell peppers, mushrooms, hot sauce
Pic10: simmering in tomato sauce
Pic11: Spanish sauce
- Chop onions, garlic, bell peppers, mushrooms.
- Sauté in 1 tbsp. lard
- Add tomato sauce, hot sauce to taste.
- Simmer 10-15 minutes.
- Serve and enjoy.
Creole sauce
Pic12: onions, bell pepper, celery, garlic, crushed hot red peppers
Pic13: sauté
Pic14: Creole sauce
- Chop onions, garlic, bell peppers, celery, crushed red peppers
- Sauté in 1 tbsp. lard
- Add tomato sauce, crushed hot peppers to taste.
- Simmer 10-15 minutes.
- Serve and enjoy.
b. cream of tomato soup
2020-03-13
I really didn't have a specific use for these sauces, just made them this one time for bragging rights. Just like the regular French tomato sauce, I turned these sauces into soup by mixing the leftovers of all 3 derived sauces together.
Pic15: made with all 3 derived sauces
Pic16: add capers
Pic17: stirred, served with toasted bread
- Pour the remainders of all 3 derived sauces together, blend half of that and add 2 cups of water.
- Reheat. Adjust seasoning. (Pic28)
- Serve and enjoy.
Serving suggestions:
- Add up to 1 tbsp. capers. (Pic29) Stir it all together. (Pic30)
Do not the capers in the soup. They'll lose all flavor.
- Serve the soup with toasted bread. (Pic30)