Tomato sauce
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Courtesy of Jen Jackson
Photography by Jenna Noel
For this sauce, canned tomatoes provide more flavor, but choose one with few additives, like San Marzano tomatoes from Italy. The stock also matters. I generally want the tomatoes to stand out, so I choose the stock (meat, poultry, fish or vegetable) based on what I intend to serve with the sauce. Be sure to stir this sauce frequently to avoid burning the tomatoes at the bottom of the pot.
For an alternative that makes a delicious tomato sauce, try using unripe green tomatoes in place of canned tomatoes. They have an interesting flavor, are less watery than ripe tomatoes and pair well with white beans, squash and bacon for a fun side dish for turkey or pot roast.
Easy
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PrintIngredients
For 1 Batch(es)
Cream
- 2 tablespoons unsalted butter
- 1/2 cups onion
- 1/4 cups carrot
- 1/4 cups celery
- 2 cloves garlic, sliced
- 2 tablespoons unbleached all-purpose flour
- 1 28 oz. can tomatoes
- 2 cups stock or water
- Bouquet garni or herb sachet
- Salt and pepper, to taste
Tomato sauce Directions
- Melt the butter and add the vegetables for the mirepoix. Sauté to just golden, add garlic then add the flour.
- Stir the coated mirepoix. Cook for about 1 minute.
- Add the tomatoes and then the stock and cook the sauce for about 45 minutes—stirring frequently.
- Run the sauce through a food mill or mash with a whisk and pass through a colander. Adjust the seasoning with salt and pepper. Tomato sauce will keep in the refrigerator for up to a week or in the freezer for up to two months.
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