This classic Tomato Sauce recipe is one of the five mother sauces of classical cuisine. It's also the starting point for making the traditional Spanish sauce, Creole sauce, Portuguese sauce or Provençale sauce.
It is similar to, but more complicated than, the basic tomato sauce that is commonly served with pasta. Here's the recipe for the basic tomato pasta sauce.
Some versions of this tomato sauce recipe use a roux to thicken the sauce, but this isn't really necessary. The tomatoes themselves are enough to thicken the sauce.
- 1 kg. Tomato
- 1 cups onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 clove garlic, minced
- 2 tbsp tomatoes paste
- Chicken stock
- Kosher salt, to taste
- A pin of black pepper
- Sugar, to taste
- Seasoning to taste
- 1 bay leaf
- ½ tsp dried thyme
- 3-4 fresh parsley stems
- Add the carrots, celery, onions and garlic, and sauté for a few minutes until the onion is cooked but not brown.
- Add tomato paste and continue stir until flavor.
- Add the tomatoes, chicken stock, .thyme, and bay leaf.
- Bring to a boil, and simmer for one hours.
- Season to taste with Kosher salt and a small amount of sugar just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.