Classic tomato sauce
A simple but classic sauce that shouldn't be missing in a chef's repertoire. You can vary endlessly on this basic recipe, for example by adding different fresh herbs.
Makes 950g.
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Ingredients
|
100 |
g |
coarse mirepoix (leek, carrot, onion, smoked bacon) |
|
1 |
g |
thyme |
|
1 |
clove |
garlic |
|
20 |
ml |
olive oil |
|
150 |
g |
tomato purée |
|
20 |
g |
flour |
|
800 |
ml |
white veal fond |
|
1 |
blaadje |
bay leaves |
|
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.
- Add the bay leaf and 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.