Sauce Tomat Recipe
Active Prep: 15 min
Cook: 2 hours
- 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
- 1 California Bay Leaf
- 1/2 tsp. Black Malabar Peppercorns
- 1/2 tsp. Premium French Thyme
- 2 (28 oz.) can crushed tomatoes
- 1 cup beef stock
- 1 Tbsp. honey
- 1/2 tsp. Minced Garlic
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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.
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., or until softened. While vegetables cook, add parsley stems, bay leaf, pepper, and thyme to a muslin bag or make a sachet using cheesecloth and twine. Add tomatoes, stock, honey, 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, or 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.
Serve a dipping sauce for bread, over pasta, or with roasted veggies/meats. Freeze leftovers in portions for easy homemade pasta sauce.
Ashlee Redger, Savory Spice Test Kitchen