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FRANCE The Cookbook cont and Tomato Sauce (a complement to Marcella’s sauce) 

SAUCES (pg. 40) 

JUS

THICKENED SAUCES (pg. 41)

ROUX (pg. 41)/EMULSIFIED SAUCES (pg. 42)

COULIS, REDUCTIONS, & STOCKS (pg.42)

BASIC PREPARATIONS FOR SAUCES (pg.43)

BEARNAISE ESSENCE (pg. 43) (common base) 

MIREPOIX (pg. 44) (common base)

POOR MANS SAUCE (pg.47) (reduction sauce)

BEURRE BLANC (pg.49) (mid between reduction and emulsification)

Mention: ROUX BASED SAUCES 

Recipe Source

FRANCE pg. 57

Ingredients 

1 pound 10 ounce tomatoes, quartered (26 oz tomato puree or crushed tomatoes)

4 tablespoons butter (Split)

¼ cup flour

½ cup vegetable stock 

1 carrot, diced

1 onion, diced

1 sprig of parsley, chopped

1 sprig of thyme, chopped

1 bay leaf

Salt and pepper 

Makes generous 2 cups 

Prep time: 10 minutes 

Cooking time: 30 minutes

Steps in Detail -

Put the tomatoes in a pan, with no oil or butter, and cook for 5 minutes over moderate heat - stirring from time to time

Make a puree by pushing the them through a strainer

Prepare a blond roux (recipe on pg. 57) with 2 heaping tablespoons of the butter and flour, and stir in the strained tomato pulp

Add the stock, and the carrot, onion, parsley, thyme, bay leaf, salt and pepper

Let simmer for 30 minutes

Just before serving, stir in the remaining butter