📝 About This Recipe
One of the five legendary 'Mother Sauces' codified by Auguste Escoffier, this Sauce Tomate is a masterclass in depth and complexity. Unlike a quick Italian marinara, this version is built upon a savory foundation of salt pork, a rich mirepoix, and a velvety roux, simmered slowly with veal stock to achieve a sophisticated, silken texture. It is a robust, savory cornerstone of haute cuisine that transforms simple pasta, meats, and vegetables into an elegant culinary experience.
🥗 Ingredients
The Flavor Base (Mirepoix & Fat)
- 2 ounces Salt Pork (diced into small cubes)
- 2 tablespoons Unsalted Butter (high quality, European style preferred)
- 1/2 cup Carrots (finely diced)
- 1/2 cup Yellow Onion (finely diced)
- 1/2 cup Celery (finely diced)
The Thickening Agent (Roux)
- 3 tablespoons All-Purpose Flour (sifted)
The Body and Aromatics
- 32 ounces Canned Whole Peeled Tomatoes (San Marzano variety, crushed by hand)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 quart Veal Stock or White Chicken Stock (unsalted, preferably homemade)
- 2 cloves Garlic (minced)
- 1 piece Bay Leaf (fresh or dried)
- 2 sprigs Fresh Thyme (tied with twine)
- 1 pinch Sugar (to balance acidity)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large saucepan, melt the butter over medium-low heat. Add the diced salt pork and sauté until the fat has rendered and the pork begins to turn golden brown, about 5-7 minutes.
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2
Add the diced carrots, onions, and celery (the mirepoix) to the pot. Cook slowly until the vegetables are soft and the onions are translucent, but do not allow them to brown.
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3
Stir in the flour to create a roux. Cook the roux for 3-4 minutes, stirring constantly, until it smells slightly nutty and turns a pale straw color.
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4
Add the tomato paste and garlic. Stir frequently for 2 minutes to 'cook out' the raw taste of the paste, allowing it to darken slightly to a rust color.
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5
Slowly whisk in the crushed tomatoes and their juices, ensuring there are no lumps from the roux.
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6
Gradually pour in the veal or chicken stock while whisking continuously. Bring the mixture to a gentle boil.
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7
Add the bay leaf, thyme sprigs, and a pinch of sugar. Reduce the heat to the lowest possible setting to maintain a very faint simmer.
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8
Cover the pot partially and simmer for 1.5 hours. Check every 20 minutes to stir and ensure the bottom is not scorching.
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9
As the sauce reduces, use a ladle to skim off any foam or excess fat that rises to the surface. This is crucial for a clean, professional finish.
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10
After 90 minutes, the sauce should be thick enough to coat the back of a spoon. Remove the bay leaf and thyme sprigs.
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11
For a truly authentic French texture, pass the sauce through a fine-mesh chinois or sieve into a clean bowl, pressing on the solids to extract all the flavor.
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12
Return the strained sauce to the pot. Season with kosher salt and freshly cracked black pepper to taste. If the sauce is too thick, whisk in a splash more stock.
💡 Chef's Tips
Use high-quality San Marzano tomatoes; their low acidity and sweetness are essential for this long-simmered style. Do not skip the salt pork, as it provides a smoky, savory depth that differentiates this from a standard tomato sauce. If the sauce feels too acidic after reducing, a tiny knob of cold butter whisked in at the end (monter au beurre) will mellow it out. Always simmer uncovered or partially covered to allow the flavors to concentrate; a lid trapped steam will prevent the sauce from reaching the correct consistency. Avoid using aluminum pots, as the acid in the tomatoes can react with the metal and impart a metallic taste.
🍽️ Serving Suggestions
Serve over fresh fettuccine or gnocchi for a luxurious, classic meal. Use as a base for 'Sauce Portugaise' by adding sautéed onions, chopped tomatoes, and garlic. Pair with a crisp French Rosé or a light-bodied Pinot Noir to complement the acidity. Excellent as a poaching liquid for white fish or as a topping for breaded veal cutlets. Serve alongside crusty sourdough bread to soak up every drop of the rich sauce.