Sauce tomate

01 / ABOUT THE DISH

About the dish

Sauce tomate is one of the five classic mother sauces created by Escoffier. It’s usually made with a combination of mashed tomatoes, garlic, salt pork, carrots, onions, butter, flour, veal stock, thyme, bay leaves, salt, pepper, and sugar. The pork is fried in butter, and when the fat hasm elted, the onions, carrots, thyme, and bay leaves are added to the pan. Flour is added a bit later, and once browned, the veal stock and tomatoes are added and stirred until the sauce is bubbling. The seasonings and crushed garlic are added to the combination, and the sauce is baked in the oven for over an hour. The sauce is then passed through a sieve and the top is typically buttered in order to prevent the formation of a skin. This thick sauce is usually served with pasta, polenta, lasagna, mozzarella sticks, and meatballs, among others.