Sauce tomate (Tomato sauce)

This class of stocks and sauces has taken me so long to get through. But, this is the last sauce for this class, and I’m ready to try using these stocks in more sauces in the coming weeks.

I made a tomato sauce earlier, called Portugaise sauce. Here is a slightly different tomato sauce using four different types of tomatoes: red, orange, yellow, and black.

Black tomatoes, which range in color from dark purple, deep brown, and bluish-brown, date back to the early 19th century, come from the southern Ukraine, and have a sweet flavor. I also used some red, orange, and yellow tomatoes in this sauce for variety.

"Tomato sauce isn't red, it's orange."

Watch a Pro
Here's a video of Giada de Laurentiis making tomato sauce.

Recipe

from Le Cordon Bleu at Home

Serves 4

Prepare the tomatoes concassée (score, core, blanch, peel, de-seed, and chop).

Prepare a Bouquet Garni. Mince the shallots and garlic.

Melt the butter and sauté that shallots for a minute or two. Add the minced garlic and cook for about 1 minute making sure it doesn’t burn. Add the diced tomatoes and the Bouquet Garni. Cook down for a bit. Season with salt and pepper. Serve with pasta.

Tasting Notes
This tomato sauce is delicious, and only gets better with time. We had it with pasta, and everyone enjoyed it. It tastes fresh and garlicy. Definitely a keeper recipe.

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Running total: $403.81 + $4.42 = $408.23

Butter used so far: 4 pounds, 30 tablespoons