The French Classic Tomato Sauce and The Five Mother Sauces
Tomato Sauce. Why is it so good? This recipe, may answer this question.
I’m not sure I have ever met someone who doesn’t like a good tomato sauce. It’s versatile and good on so many dishes.
The classic French Tomato Sauce is one of the 5 mother sauces , and is arguably the most popular of the French Mother Sauces.
It is thickened by creating a roux of flour and butter and seasoned with pork, herbs and vegetables.
The sauce is reduced into a rich and flavourful sauce by slowly letting it cook in the oven . From this base you can make many variations including : Creole, Algerian , Portugaise , Provençal, and marinara.
Fresh tomatoes are the best option here, but if you are from the frozen land of Canada like myself, store bought are just fine. I will often can garden tomatoes and use them year round. I highly recommend doing this.
When To Use A Classic Tomato Sauce
This sauce goes really well with roasted or stewed meats, vegetable dishes, fish and of course , pasta.
I have used this sauce as a base for my tomato soup recipe. I will often substitute bacon in for the pork belly.
This sauce works perfectly with chicken parmesan, spaghetti and meatballs and smothered over lasagna.
Throw this sauce over toasted slices of baguette and top with fresh mozzarella and basil for a delicious appetizer for your next party.
How To Make The Classic Tomato Sauce
- 2 Cups – Salt Pork (pork belly) *see below*
- 2 Cups – Yellow onion – chopped
- 1 Cup – Celery – chopped
- 6 Tomatoes – chopped
- 1 Carrot – chopped
- 1 Clove of Garlic – diced
- 1 tsp Salt
- 1 tsp Sugar
- 4 Cups – Chicken stock
- 1 Pork hock or Pork bone
- 2 Parsley stems
- 1 Sprig of thyme
- 1 Bay leaf
- 1 tbsp – Black Peppercorns
- Pre-heat oven to 300ºF.
- Brown the pork belly and render some of the fats down.
- Add onions , celery, carrot, tomatoes and garlic and cook over low heat until onions are translucent.
- Add chicken broth and bring to a boil.
- Reduce heat to a simmer and add the bouquet garni of herbs.
- Add the pork hock or pork bone.
- Cover and place in the oven for roughly 2 hours.
- Remove from the oven.
- Remove the bouquet garni and the pork bone. .
- Place the sauce into a blender and make it smooth.
- 10 oz Kosher salt
- 1/3 Cup Granulated sugar
- 2 1/2 lbs Sliced pork belly
- Combine the salt and sugar . 2. Rub the pork belly slices with the salt and sugar mixture.
- Lay some of the salt and sugar mixture on the bottom of a glass or stainless steel container.
- Layer the pork belly slices over the salt / sugar base and continue to stack it up repeating the process.
- Cover and refrigerate for 48 hours.
The above picture is a shot of a venison stew I created from a deer I harvested on the last day of the legal season here in Manitoba. I incorporated the above tomato sauce into this dish and it turned out amazing.