Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 9 2018
Mother Sauces - Classic Tomate Sauce
The fifth mother sauce is the classic Tomate Sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make.
First, we render salt pork and then sauté aromatic vegetables. Then we add tomatoes, stock, and a ham bone, and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps heat it evenly and without scorching.
2 ounces salt pork (diced)
2 cups onions (diced)
1 cup carrots (diced)
1 cup celery (diced)
1 clove garlic (minced)
2 28-ounce cans crushed tomatoes
1 quart veal or chicken stock
1 ham bone
Dash kosher salt (to taste)
Dash of sugar (to taste)
For Sachet:
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems
8-10 black peppercorns (crushed)
Preheat oven to 300°F.
Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.
In a heavy, oven-safe Dutch oven, render the salt pork over low heat until the fat liquefies.
Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown.
Add the tomatoes, the ham bone, the stock and the sachet.
Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours.
Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth, working in batches if necessary.
Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.