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Tomato sauce
Chapter IV ·
Sauces & pastes · Nº 122
Tomato sauce
Version 1
Version 2
11 ingredients
5 steps
1 h
Ingredients
Method
Ingredients
For
2 kg
tomato
, very ripe
1
onion
, large
3
green onions
, green
3 sprigs
parsley
1 leaf
bay leaves
1 clove
garlic
, large
1 tablespoon
olive oil
1 pinch
salt
1 coffee spoon
sugar
1 bar
chicken broth
hot sauce
, Tabasco
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Method
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1
Wash the tomatoes well. Cut each one into 4 pieces lengthwise, keeping the skin and seeds. Peel the onion and chop it coarsely. Mince the garlic.
2
Put a pot of suitable size on the heat. Add the olive oil and the onions. Sauté briefly, without letting them take color. Add the garlic, the tomatoes, the beef bouillon cube, the parsley, the green onions and the bay leaf. Cook over low heat with the pot uncovered. Don't worry about adding water, because the tomatoes release a lot of liquid. Once it boils, a foam will form on the surface. Remove it with a fine skimmer or a ladle.
3
After cooking for at least one hour, when the tomatoes have completely broken down, remove from the heat and fish out the herbs (parsley, green onions and bay leaf). Pass everything through a fine sieve or food mill, pressing well.
4
You will get a sauce with a beautiful red color, but it lacks the seasonings. If you want to set some aside for later use, this is the ideal time.
5
To use with the polpetinnis or for a simple pasta with tomato sauce and Parmesan, finish seasoning with Tabasco and adjust the salt.
From the same chapter
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Claude's Bolognese sauce
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