Escoffieronline

Sauce Tomat is simply tomato sauce – one of the five French mother sauces.
There are many modern variations of Escoffier’s classic sauce, often because the original recipe is rather time consuming to make. Notably, many recipes replace raw tomatoes with canned ones that are diced, quartered or mashed. It is easy to make double or triple batches of this recipe, especially since tomato sauce can easily be frozen and saved for later use. Here is a version of Auguste Escoffier’s original recipe:

• 2-3oz salt pork.

Salt pork is a fattier part of the pig that looks similar to bacon but

• isnever smoked.
• 3oz carrots, peeled and medium diced
• 3oz white or yellow onion, medium diced
• 1bay leaf
• 1sprig thyme
• 2oz whole butter
• 2-3oz all-purpose flour
• 5lbs raw, good quality tomatoes, mashed
• 1qt white veal stock
• 1clove freshly crushed garlic
• Salt and pepper to taste
• Pinch of sugar

Fry the pork in the butter. When the fat has melted, add the carrots, onion, bay leaf and thyme. Cook the vegetables, stirring regularly. Add in the flour. Once it has browned, add in the tomatoes and veal stock. Stir the ingredients together until well mixed, then bring the sauce to a boil. Add the rest of the seasonings and the clove of crushed garlic. Place in the oven under moderate heat for 90 minutes. Remove the sauce and pass it through a sieve. Butter the top to prevent the formation of a skin.

Any sauce not being used within the next few days should be placed in an airtight container and put in the freezer.