Tomato sauce by Alma N.

31 10 2008

Tomato sauce is one of America’s common sauces. Aside form that it is one of the 5 mother sauces. One of the 5 sauces that start of all sauces. It can be made from any stock. The sauce can be identified as coulis, which in French term means a puree of vegetables or fruits.

 

 

1/2 cup extra-virgin olive oil
1 small onion, chopped
4 garlic cloves, chopped
1 small stalk celery, chopped
1 small carrot, chopped
Sea salt and freshly ground black pepper
2 (32 oz) cans Italian Plum crushed tomatoes
2 bay leaves

 

 

                

  • Have a pot ready heated with oil
  • Add onions and garlic sweat till translucent
  • Add celery, salt and pepper
  • Sauté till vegetables are soft
  • Add tomatoes and bay leaves
  • Have simmer uncovered until thickens
  • Remove leaves and pass through a food mill
  • Adjust seasoning

 

 Meat can be added or it can be kept vegetarian. Some of the variations that can be made are tomato cream sauce, meat sauce, tomato sauce with sausage, tomato sauce with ham , rosemary etc. It is a classic sauce but can be change in many ways make it usable for fast-food restantdcasual, up scale casual and fine dining.

 

 

Worked cite

Gisslen, Wayne. Professional cooking sixth edition. New Jersey: John Wiley & Sons Inc, 2007.

 

www.911cheferic.com/main/recipeselectiontemp.asp?Displayrecipe=73

 

http://www.foodtimeline.org/foodsauces.html

 

lynnescountrykitchen.net/sauc/mothersauces.html

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