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Tomato Sauce

It is refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked. The simplest tomato sauce consists just of chopped tomatoes cooked down and simmered until it loses its raw flavor. Optionally, tomato skins may be scalded and peeled according to texture and tomato seeds may be removed for aesthetic purposes, leaving just the tomato flesh and pulp.


  • Tomato Puree – 300 gms
  • Flour – 10 gms
  • Butter/Fat – 20 gms
  • Onion – 50 gms
  • Garlic – 30 gms
  • Celery – 25 gms
  • Carrot – 50 gms
  • Thyme – A sprig
  • Bayleaf – 1 pcs
  • Bacon Scraps – 10 gms
  • Stock – 250 ml
  • Salt – to taste
  • Pepper – Pinch


  • Make blonde roux out of 10 gms of flour and 10 gms of butter
  • Heat a thick bottomed pan and add rest of the butter. Add chopped bacon scraps and mirepoix, chopped garlic and brown slightly
  • Add tomato puree and cook for some time
  • Now add the boiling stock and reboil
  • Take the roux and add little water or little cold stock to it and make a solution. Add the solution to the above liquid. Add in slow fire keep on cooking for some time. (approx. 1/2 – 1 hr)
  • Correct the seasoning and cool
  • Pass through a fine strainer
  • Store this sauce in a warm place

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