Classic Tomato Sauce

In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an endless amount of recipes. This is a classic tomato sauce that differs from a traditional Italian marinara sauce because we pass this sauce through a fine-mesh sieve creating a smooth finish.

Ingredients

• 4 cups veal stock, can substitute with chicken
• 2 tablespoons of butter, divided in half
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 15oz can of plum tomatoes, can substitute with fresh tomatoes if in season
• ¼ cup of tomato paste
• 3 cloves of garlic, smashed
• 1 herb bouquet of thyme, bay, and parsley
• salt to taste
• 1 teaspoon sugar, optional

Directions

1. In an All-Clad D3 Sauce Pan over medium-low heat reserve the stock to keep warm.
2. Place 1 tablespoon of butter in an All-Clad D3 Stainless 2 Quart Saucier or an additional D3 Sauce Pan, over low heat. Sauté for about 5 minutes or until it is melted and lightly browned.
3. Add the remaining butter with the onions, carrots, and celery and sauté for about 4 minutes or until the vegetables are softened.
4. Sprinkle the mixture with flour and whisk together constantly for 2 minutes allowing the flour to cook and brown.
5. Immediately add the reserved stock and bring to a simmer while whisking constantly.
6. Add the tomatoes and tomato paste and whisk to combine.
7. Add the crushed garlic cloves and herb bouquet. Season with salt to taste.
8. Bring the sauce to a very low simmer and cook for an hour, skimming the fat from the top occasionally.
9. Remove from the heat and strain out solids. Taste and adjust salt if necessary.

Pro Tip:

If the tomatoes are not at their peak in season you can add a bit of sugar to bring life into them.

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