Ah, I am back for a short post on my second Mother Sauce base, Tomato Sauce or Sauce Tomat. The French actually developed this sauce (based upon teachings from the Italians) which uses tomatoes as a base. Needless to say Tomato Sauce is so versatile that its variations are endless!
Make a Tomato Sauce base is quite simple. I was taught to use fresh tomatoes, but I now often use canned whole and pureed tomatoes. Honestly, it will be hard for most of your diners to ever know the difference. This recipe will make around a quart and a half to two quarts. Hold on to your hats, folks, this will be fast and furious.
Mother Sauce Number Two: Tomato Sauce
2 oz Salt Pork
1 medium yellow onion
1/2 tsp sugar
salt and pepper to taste
2 1/2 oz carrots, diced into 1/4 inch cubes
2 oz real butter
5 pounds raw tomatoes, quartered (for this recipe I use any large, ripe, red tomato)
1 qt. light chicken broth (or for more of a classic taste 1 qt. of veal broth)
2 small cloves freshly crushed garlic
2-3 oz all purpose flour
Something to remember before you begin is to choose your pot carefully. You will need a pot that easily holds 2 quarts of hot liquid. I’d suggest a glass pot or one that has an internal non stick surface. I suggest this for a simple reason. Tomatoes are extremely acidic and can readily pull the flavor and particles of aluminum and other metals (like iron) into your sauce. Believe me, the taste will be affected by the wrong pot!
Alright then, let’s get started. Begin by placing the salt pork into the pot and rending the fat out of the salt pork (a heavy bottomed pan works best and helps avoid burning). Add about a tablespoon of water and cover with a lid. Place heat on medium and check after 5 minutes. The steam will help the fat render from the salt pork and help prevent burning of the pork fat.
Once the salt pork is rendered, add in butter, carrots, onions and sweat them over medium heat for 5-10 minutes. The vegetables should become tender and begin to release their aromas. As this happens you can sprinkle the flour over the carrots and onions and continue to cook them for a few more minutes. The flour will work with the pork fat to make a roux. See my previous postings to learn about a roux.
Add in the tomatoes and cook them with the other ingredients until they begin to soften and release their fluids. Immediately add in your chicken or veal stock and crushed garlic. Cover the pot and reduce heat the simmer for about 2 hours.
Finally, cool your broth a bit and put it all through a blender until smooth. If you want a very smooth sauce, take the blended mixture and filter it through a chinois, finish it with sale, pepper and the sugar.
Many of you are asking, why the sugar? Well, sugar will help balance the acidity of the tomatoes. Try it. A little sugar on everything is fantastic.
Once you have you base you can add whatever spices you want to create your dream pasta sauce, soup, or meat sauce. I highly recommend you take a joy ride into the variations of Sauce Tomat. Recipes are available in just about every cookbook and across the net. Enjoy.
Photo Courtesy of: videoactive.blogspot.com/2008_08_17_archive.html
Photo Courtesy of: kitchenography.typepad.com