Gastronomixs

Tomato sauce

A herbed tomato-based sauce. On this sauce can be varied endlessly and has many applications.

Makes 1l.

Tomato sauce

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Ingredients

200

g

shallots

2

cloves

garlic

25

g

olive oil

3

sprigs

thyme

2

sprigs

rosemary

100

g

tomato purée

600

g

peeled tomatoes

500

g

veal stock

As needed:

 

salt and pepper

Preparation method

  • Finely chop the shallots and garlic.
  • Heat the oil in a large pan and gently fry the shallots and garlic.
  • Add the thyme and rosemary and fry gently.
  • Add the tomato purée and fry briefly to deacidify.
  • Add the peeled tomatoes and veal stock. Bring to the boil and continue cooking gently for 30 minutes.
  • Remove the thyme and rosemary and mix in a food processor until smooth.
  • Pass through a fine conical sieve.
  • Season to taste with salt and pepper.

Serving suggestions

  • Use as a basic sauce for pasta dishes such as spaghetti, lasagne, macaroni, and ravioli.
  • Variation tip: continue cooking the sauce until thick and add to different sauces for a tomato accent.
  • Variation tip: use several tomato varieties, such as cherry tomatoes, beef tomatoes, tiger tomatoes, and coeur de boeuf tomatoes.
  • Variation tip: use herbs such as oregano, thyme, and rosemary for a Provençal character.
  • Variation tip: use roasted garlic or confited garlic instead of fresh garlic for additional flavour accents.
  • Variation tip: use a vegetable, chicken, or beef stock instead of veal stock
  • Variation tip: use roasted tomatoes for a wonderful flavour accent.

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