MEMBER RECIPE
Basic Tomato Sauce Recipe
By V. Jechev
Difficulty: Medium |
Makes:
1.5 kg of pure sauce.
As I keep browsing in several places I keep noticing that lots of recipes for “basic tomato sauce” have neither the real ingridients or are wrongly typed as a true basic. The original (at least as a professional cook i assure you this is what a lot of restaraunts and hotels make as a base) consists a mix ingridients like mirepoix (onion, carrot, celery root), white wine, tomato paste and canned tomatoes basicaly. Although my recipe is a branch from the orginal one, its nevertheless an all purpose base for your tomato sauce recepies. The quantities of the ingridients are in metric.
INGREDIENTS
- Carrots- 200 gr.
- Celery root- 150gr.
- Garlic- 15 gr.
- White wine- 50 gr.
- Tomato paste- 30 gr.
- All purpose Flour- 2 gr.
- Water- 1 l.
- Canned tomatoes (prefarebly roma type)- 1.200 kg.
- Butter- 50 gr.
- Fresh thyme- 1 stick
- Black Pepper- whole
- White Pepper & Salt
INSTRUCTIONS
- Sweat with out coloration until the fat starts to render.
- Add carrots and sauté with out coloration until the fat starts to achieve an orange color.
- Add garlic and sauté until aroma comes out.
- Add onion and sauté until all water evaporates.
- Add celery and sauté until tender stirring constantly with out burning the rest of the ingredients.
- Add the white wine and reduce completely.
- Add the tomato paste and stir to incorporate.
- Sweat with out coloration until the fat starts to render.
- Add carrots and sauté with out coloration until the fat starts to achieve an orange color.
- Add garlic and sauté until aroma comes out.
- Add onion and sauté until all water evaporates.
- Add celery and sauté until tender stirring constantly with out burning the rest of the ingredients.
- Add the white wine and reduce completely.
- Add the tomato paste and stir to incorporate.
Member recipes are not tested by the CHOW food team.
