Sauce: Tomate

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 1 1/2 oz (42.5243 g) salt pork, finely chopped
- 2 tbsp (29.5735 mL by volume) unsalted butter
- 1 small carrot, 1 1/2 oz (42.5243 g), peeled and coarsely chopped
- 1/2 medium white or yellow onion, 1 1/2 oz (42.5243 g), coarsely chopped
- 1 bay leaf
- 1 sprig thyme
- 3 tbsp (44.3603 mL by volume) all-purpose flour
- 2 1/2 lb (1133.9809 g) fresh tomatoes, coarsely chopped
- 2 cups (473.1765 mL) veal or beef stock
- 1 garlic clove, crushed
- Sugar, pinches to taste
- Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat oven to 350°F (177°C). In a wide, oven-safe pot over medium heat, cook pork and butter for 2–3 minutes to start rendering fat.
2. Add carrot, onion and herbs; stir for about 5 minutes until onion turns translucent. Stir in flour and cook about 5 minutes until lightly browned.
3. Add tomatoes and stock; bring to a boil. Add garlic, sugar, salt and pepper.
4. Transfer to the oven for about 90 minutes, until vegetables soften and sauce concentrates.
5. Discard bay and thyme. Let cool slightly, then sieve or immersion-blend smooth. Serve immediately.

Measurement note: Original quantities are unchanged; metric equivalents are calculated and rounded, without density guesses. The source fresh-tomato option is used. This French mother sauce contains pork and meat stock; it is not vegetarian.

Yield: 7 cups (1656.1177 mL), source yield

Source: Adapted from SAVEUR Editors, Sauce Tomate (2021).
https://www.saveur.com/recipes/classic-french-mother-sauces-sauce-tomate/