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Tomato Mother Sauce

Name: Tomato Mother Sauce
Yield: Approximately 1.1 kg sauce
Ingredients: 1.5 kg Tinned whole peeled tomatoes; 150 g Onion, finely diced; 80 g Carrot, finely diced; 12 g Garlic, minced; 40 ml Olive oil; 30 g Tomato paste; 10 g Basil; 1 Bay leaf; 6 g Salt

Slowly cooked tomato, onion and carrot with fresh basil; a meat-free modern mother sauce.

Tomato Mother Sauce prepared as described in the recipe

Slowly cooked tomato, onion and carrot with fresh basil; a meat-free modern mother sauce.

Approximately 1.1 kg sauce

Cook this

Ingredients

Batch

Tinned whole peeled tomatoes1.5 kg
Onion, finely diced150 g
Carrot, finely diced80 g
Garlic, minced12 g
Olive oil40 ml
Tomato paste30 g
Basil10 g
Bay leaf1
Salt6 g

Method

Sweat onion and carrot in oil over medium-low heat for 10 minutes without heavy colouring.
Add garlic and cook for 1 minute, then tomato paste for 2 minutes.
Crush tomatoes into the pan, add bay and simmer uncovered for 45 to 60 minutes, stirring, until rich and reduced.
Remove bay, blend if a smooth finish is wanted, and stir in torn basil off heat. Season to taste.

Chef’s notes

This is a contemporary meat-free, roux-free tomato mother sauce. Historical French versions may include pork and roux.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Tomato Mother Sauce

Ingredients

Method

Chef’s notes

Keeping

Allergens and diet

Used in

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