FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood ArticlesCooking Methods, Specific >  * Tomato Sauce

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art

TOMATO SAUCE

 

See also: Grand Sauce Article; Sauce Recipes

Tomato Sauce Recipe

Tomato is a Johnny-come-lately to French cuisine.  This is because they originated in the New World and even after being introduced to Europe, they were thought poisonous.  Gradually they made their way into the kitchen. 

There are many approaches to making tomato sauce from a simple and quick marinara to more complex and deeply flavored concoctions.  Ingredients, cooking times, and the consistency of the final product all vary.  However, a few caveats are in order.  First, if you plan on using fresh tomatoes, make sure that’s what they are:  as fresh and as ripe as possible.  It is better to use canned tomatoes than inferior or unripe fresh ones.  Second, it’s a good idea to remove the seeds as they can add a bitterness to the sauce.  Finally, do not overcook the tomatoes as it erodes their fresh flavor. 

Many people prefer canned tomatoes because they are always canned in their ripe state, are already peeled, and are cheaper than an equivalent amount of fresh ones.  I prefer canned whole tomatoes.  I find they always taste better than the crushed, diced, pureed, etc. 


    Ingredients

    · 1 (35-oz.) can whole plum tomatoes
    · 1 carrot, small dice
    · 1 celery stick, small dice
    · 1 small onion, diced
    · Olive oil, as needed
    · Salt and pepper to taste
    · 3 garlic cloves, chopped
    · 4 oz. red or white wine
    · 8 oz. beef/veal stock
    · Handful fresh chopped parsley


Directions

Place a fine mesh strainer over a bowl.  Split open each tomato over the strainer and remove the seeds.  Place the seeded tomatoes in another bowl.  Reserve both the juice in the first bowl from seeding the tomatoes and the juice left in the can. 

Sweat the carrot, celery and onion in olive oil with some salt and pepper on low/medium heat until soft.  Add the garlic and cook one more minute. 

Deglaze the pan with the wine and reduce until it reaches a syrupy consistency.  Add all of the reserved tomato juices and the stock.  Bring to a simmer and reduce by at least half.  A little more won’t hurt. 

Add the reserved tomatoes and cook only 5-10 minutes on low heat.  With an immersion blender, puree the sauce until smooth.  Finish with the parsley and additional salt and pepper if needed. 

Add meat to tomato sauce for a classic Bolognese sauce.
 

TOP 

RELATED ARTICLES

   Cooking Methods, Specific        Banana Heaven, Bananas Foster        Beurre Blanc        Biscuits and Gravy        Caesar Salad Detailed Instructions        Chicken Soup 101        Chile Rellenos (with Recipe)        Clafoutis (History & Recipe)        Custard's Last Stand        Drying Herbs        Eggs Benedict: Nothing’s Over Easy        Egg Foo Young        Eggplant Parmigiana Redux        En Papillote        Fish: The Whole Fish        Fruit Leather        The Grand Sauces       * Bechamel Sauce        * Espagnole Sauce Recipe        * Hollandaise Sauce, How to make        * Tomato Sauce        * Veloute Sauce Recipe        Grilling Vegetables        Hollandaise Sauce: Problems & Fixes        Jerky        Linzer Cookies        Lobster Bisque        Mousse, The Mousse is Loose!        Pasta, Using Your Noodle        Pâté, Pate: Info & Recipe        Pates, Terrines & Galantines        Pickles & Pickling        Pizza, Refrigerator Dough        Pudding, Granny Makes Pudding        Quick, Elegant Summer Desserts        Rice: Rinsing & Soaking        Ritz Crackers 75th Anniversary        Roll Call: Egg Rolls        Roux        Roux the Day        Salad Dressings        Soup's On!        Sweet Tarts        Tomato Salsa        Vegetable Leather  
   Home       About Us & Contact Us       Food Articles       Magazines       Food Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

POPULAR PAGES

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

Chef with red wine glass
Order Free Food & Kitchen Catalogs