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Test Kitchen Approved

Sauce Tomat

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Recipe By Ashlee Redger, Savory Spice Test Kitchen


2 cups

Prep Time

15 Minutes

Cooking Time

2 Hours

Recipe By Ashlee Redger, Savory Spice Test Kitchen

As one of the classic French mother sauces, this tomato sauce is easily adaptable for a variety of dishes. Add your spin to this Sauce Tomat recipe make it your own!

Serving Suggestions

Serve a dipping sauce for bread, over pasta, or with roasted veggies/meats. Freeze leftovers in portions for easy homemade pasta sauce.

Recipe Notes

To learn more about tomato sauce and the other French mother sauces, check out our guide! Add diced bell peppers or mushrooms and ham or olives and capers depending on what kind of dish you're making.


3 slices bacon

1 Tbsp. unsalted butter

2 small carrots, finely diced

2 small stalks celery, finely diced

1 medium onion, finely diced

Stems from 1 bunch parsley

2 (28 oz.) cans crushed tomatoes

1 Tbsp. honey

Savory Spice ingredients in this recipe

  • California Bay Leaves

    The California bay is a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay lea...

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  • Black Malabar Peppercorns

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a familiar, bo...

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  • Premium French Thyme

    Like many herbs, thyme is a member of the mint family and is closely related to marjoram, oregano, and basil. There are more than 100 varieties of ...

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  • Reduced Sodium Beef Style Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This beef broth concentrate is all-natural and gluten-free. Shake well before...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Muslin Bags

    These handy little bags are used to infuse flavor into soups, stews, sauces, stocks and drinks such as mulled wine.


Lay bacon slices in a large pot and turn heat on to medium. Cook until fat has rendered, about 7 to 10 min. Remove and set aside. Add butter to pan. Once melted, add carrots, celery, and onion and cook for 6 to 8 min. until softened. While vegetables cook, add parsley stems, California Bay Leaf, Black Malabar Peppercorns, and Premium French Thyme to a muslin bag or make a sachet using cheesecloth and twine. Add tomatoes, beef broth, honey, Minced Garlic, herbs sachet, and bacon into pot. Bring sauce to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours until sauce is slightly thickened and tastes slightly sweet. Remove sachet and bacon and discard. Serve as is or use an immersion blender to puree until smooth.