There are tomato sauces from around the world and different cultures have adapted them to create unique and flavorful dishes. Once you understand the basics of Sauce Tomat you can infuse any culture’s primary flavors into the sauce. You’ll be empowered in your ability to create or recreate any tomato based sauce.
Sauce Tomat is one of the five French Mother Sauces. Knowing the mother sauces provides a chef with the adaptability to meet diverse culinary challenges. Whether it's creating a classic dish or putting a modern spin on a traditional recipe, this knowledge allows for seamless adaptation.
This freezes very well and is so versatile that you can prepare an endless amount of meals using it as the foundation. I will share some of the ways that I use it. This will keep for 6 months in the freezer.
This recipe has been quadrupled and is meant to be frozen to make endless meals in the future.
Check out these recipes that use this Sauce Tomat.
Servings: 24
Ingredients
- ¼ C Extra Virgin Olive Oli
- 2 T Kosher Salt
- 4 sweet yellow onions minced (these don't make my eyes burn like the others)
- 2 heads garlic minced
- 2 T black pepper freshly ground
- 4 28 oz cans diced tomatoes
- 1 t sugar to taste
Instructions
- In a large Dutch oven, heat the pan on medium high heat add the olive oil, and then add the chopped onions. Season with the 2 tablespoons of salt and freshly ground pepper and cover for six minutes. Stir and cover again until the onions are translucent and soft. We are not looking to caramelize the onions.
- Add the garlic and cook for one to two minutes stirring frequently.
- Add the cans of tomato sauce and bring the sauce to a gentle simmer.
- Let this sauce cook for at least 30 minutes.
- Finally taste the sauce and adjust the seasonings of salt and pepper, and add sugar if needed.
- Let this sauce cool and then add it to 1 quart containers and freeze. Be sure to label this for the future.
Tried this recipe?Let us know how it was!
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