05/08/2025
Tomato sauce, arguably the most popular French mother sauce, traditionally thickens with roux, pork, herbs, and vegetables. However, modern tomato sauces usually consist of pureed tomatoes seasoned with herbs and reduced to a rich, flavorful sauce.
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homemade Tomato Sauce • yield: 1L
1.8kg tomatoes (ideally plum tomatoes) (2x 28oz can of whole, peeled tomatoes — if not using fresh ones)
6 Tbs unsalted butter
2 yellow onions, medium size
4 cloves garlic, peeled and smashed
1¼ tsp salt
1 tbs sugar
Olive oil
Chopped fresh basil (for serving)
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• Bring a large pot of water to a boil. Fill a large bowl halfway with ice and cold water. Cut a ¼-inch deep X on each tomato. Place the tomatoes in the boiling water and cook until the skin wrinkles and splits, 1-2 minutes. Remove with a slotted spoon and plunge into the ice bath. Let cool, then peel the skins.
• Cut the tomatoes into ½-inch chunks and discard their cores. Transfer the tomatoes, along with their juices, to a Dutch oven or saucepan.
• Add butter, olive oil, onions, garlic, salt, and sugar to the chopped tomatoes. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1½ to 2½ hours, stirring occasionally and mashing tomatoes until sauce thickens. Remove onions. Mash large chunks of tomatoes and garlic with a wooden spoon or potato masher to create a slightly chunky sauce. Adjust seasoning as needed. Stir in basil before serving.
* Storage : a shelf life of up to 3 days in the refrigerator and up to 3 months when frozen.
* refrigerated at 40°F
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