Tomato Sauce I
Classical tomato sauce, as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens.The texture of the puréed tomatoes is sufficient to give the sauce the proper texture, even when no starch thickener is used.
This type of sauce may be referred to as a coulis (koo-lee).This French term means, in modern kitchens, a purée of vegetables or fruits, used as a sauce. A recipe for another coulis, of sweet peppers, is found on page 189.
Three main techniques are used to purée vegetables and other ingredients for coulis:
1. Puréeing the product in a food processor or blender
2. Passing the product through a food mill
Of these three methods, the third, forcing through a fine sieve, usually makes the smoothest purée, but it is also the most time-consuming. If you want a smooth purée but the product is difficult to force through a sieve,you can use one of the other methods first, then pass the purée through the sieve to make it smoother.
2 cloves l
/4 tsp /4 tsp /4 tsp to taste to taste l25 g 25G g 25G g 4 L
2 cloves l l mL l mL l mL to taste to taste
Onion, medium dice Carrots, medium dice Tomatoes, canned or fresh, coarsely chopped Tomato purée, canned Ham bones or browned pork bones Sachet: Garlic, crushed Bay leaf Dried thyme Dried rosemary Peppercorns, crushed Salt Sugar
1. Render the salt pork in a heavy saucepot, but do not brown it.
2. Add the onion and carrots and sauté until slightly softened, but do not brown.
3. Add the tomatoes and their juice, the tomato purée, bones, and sachet. Bring to a boil, reduce heat, and simmer over very low heat (see note) for 11/2-2 hours, until reduced to desired consistency.
4. Remove sachet and bones. Strain sauce or pass it through a food mill.
5. Adjust the seasoning with salt and a little sugar.
Tomato Sauce II (Vegetarian)
Omit the salt pork. Sweat the vegetables in 2 fl oz (60 mL) olive oil.
Omit the bones.
Per 1 ounce:
Calories, 20; Protein, 1 g; Fat, 1 g (35% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 120 mg.
Note: Tomato sauce scorches easily, so heat must be very low. The sauce may be cooked in a slow oven (300°F/150°C), loosely covered, to reduce the danger of scorching.
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