Gastronomixs

Classic tomato sauce

Makes 950 grams.

Classic tomato sauce

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Ingredients

20

ml

olive oil

100

g

coarse mirepoix (leek, carrot, onion, smoked bacon)

150

g

tomato purée

20

g

flour

1

blaadje

bay leaves

1

g

thyme

1

clove

garlic

800

ml

white veal fond

As needed:

 

Worcestershire sauce

As needed:

 

salt

Preparation method

  • Fry the mirepoix, thyme and garlic in olive oil.
  • Add the tomato purée and continue to fry for a few minutes.
  • Remove from the heat and add the flour. Cook over low heat to to make a roux.
  • Let the roux cool.
  • Add the hot white fond little by little, stirring the roux until smooth after each addition.
  • Cook for half an hour until the floury taste is completely gone and the flavours marry. Stir occasionally.
  • Strain the sauce and season to taste with Worcestershire sauce and salt.

Serving suggestions

  • As a sauce to go with lighter types of meat, such as veal and pork.
  • In a classic preparation with chickpeas, parsley, and lemon.
  • As a base for a chicken stew, served with potato and chicory.

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