French-style tomato sauce
Well, I finally did it. I was convinced I would never make tomato sauce the French way, but I set myself to it today. Even so, it will always be stovetop for me. I doubt I'll ever bake tomato sauce for 2 hrs. in the oven.
See also: French-style tomato sauce #2
The text with blockquotes (the red line on the left side) was adapted FYI from THIS SOURCE PAGE
The sauce tomat —the French interpretation of tomato sauce —is prepared by combining rendered pork fat from salt pork belly ( = lard) with a blend of carrots, onions, and tomatoes, a roux and veal (or alternative meat) stock, simmered in a medium-heat oven for 2+ hours, then strained to get rid of all the extra baggage.
- This is very different from the Simple Tomato Sauce.
- As I already remarked repeatedly about the French sauces: unrealistically complicated and long-winded for daily-life cooking by a working parent.
- Escoffier also thickens his tomato sauce with a roux, something I absolutely hate for tomatoes.
a. French-style tomato sauce
Prep: 30 minutes
Cook: 2 hours, 20 minutes
Makes: About 2 quarts
This recipe is adapted from "The Complete Guide to the Art of Modern Cookery." The sauce can be frozen in small freezer containers up to 6 months.
I made it according to this recipe, well mostly that is.
I used lard and a piece of cooked ham instead of rendering fat from salted pork. I prepared this all stovetop instead of switching halfway to the oven.
It doesn't taste bad at all. Marielos liked it too. But guess what?
- I served it up as soup instead of sauce. It can clearly be both and I honestly think it’s a big waste of time to do all this instead of a simple reduction tomato sauce.
- If you really insist on the carrot flavor, it's easy enough to cook some chopped onion and carrots while reducing tomato sauce.
- Especially the flour is imo a big mistake. I never liked flour in tomato sauce or soup. It changes the color and flavor too much, and imo not for the better. Adding flour can also cause the sauce to burn if you don't stir constantly.