Tomato Sauce
The most popular, more from the Italian culture than the French culture so is less known as a mother sauce. It is hard to refute its importance in the sauce world
Servings: 8
Calories: 154kcal
Ingredients
- 4 tbsp carrot diced
- 4 tbsp onion diced
- 2 oz. Olive Oil EVOO
- 3 lbs. fresh tomatoes seeded/cut in quarters and pressed
- 2 tbsp clover honey
- 1 tbsp minced garlic
- ½ oz. fresh basil cut into ribbone
- 1 cup red wine
- 1 tbsp parsley stems
- 1 tbsp thyme stems
- 1 cup Chicken Stock
Instructions
- Sautee carrots, onions, tomato, garlic. Add stock
- Add basil, wine, honey, stems. cook on low for 2 hours.
- For smooth, blend with immersion blender.
Notes
Variations:
Sautee any sausage, pork, bacon, veal, chicken, beef or combination in the initial step of this recipe
Diced pepper, onion, 1 cup red wine, ground veal, pork, beef, tomato sauce = Bolognese sauce
Grilled fennel bulb, 1 cup chicken stock, 1 T. olive oil, 4 T. minced onion, tomato sauce = Tomato Fennel Sauce
2 oz. capers, 1 oz. caper juice, 2 oz. sliced black or green olives, tomato sauce = Puttanesca Sauce
Nutrition
Serving: 6oz | Calories: 154kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 524mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2849IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg