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sauce tomate
one of the five ‘mother sauces’
Sauce tomate, the base for numerous dishes, is neither ketchup nor what many of us from abroad call ‘tomato sauce’ at home. In France, it’s a rich creamy sauce made with cured ham or salt pork and mirepoix sautéed in butter or olive oil, and garlic, thyme, whole tomatoes and a bay leaf, simmered for at least two hours.
Traditionalists go even further and start a sauce tomate with roux.
A plain tomato sauce or puréed tomatoes is a coulis de tomate.
Text © Dana Facaros
Image by Dennis Klein klein2