Detailed Contents: The Tomato Sauces-Basic Tomato Sauce-Tomato Sauce No. 2-Rich Tomato
Sauce-Tomato Sauce Diablo-Tomato Pure-Tomato Sauce for Pasta-Mushroom Tomato
Sauce-Tomato-Meat Sauce No. 1-Tomato- Meat Sauce No. 2
The latest of the
Mother Sauces, because tomatoes come from South America; and as they believed
of many things coming from that continent; Europeans long believed them to be
poisonous.
Basic Tomato Sauce
In a heavy saucepan in 3 tablespoons butter cook 1 small carrot and 1
small onion, coarsely diced, until the onion is soft but not brown. Add ¼ cup
flour and cook it, stirring occasionally, until it starts to turn golden. Add 2
to 2 ½ cups cooked tomatoes or diced fresh tomatoes, 1 ½ cups brown stock or
water, 2 garlic cloves, crushed, a bouquet garni, 1 teaspoon sugar, ½ teaspoon
salt, and a pinch each of thyme and pepper. Bring the sauce to a boil and
simmer it, stirring constantly, until it thickens. Simmer the sauce, stirring
occasionally and removing the scum as it accumulates on the surface, for 1 to 1
½ hours, or until the sauce is reduced to about 2 cups. Discard the bouquet
garni. Strain the sauce through a fine sieve, rubbing the pulp through. Bring
it again to a boil and simmer it for 4 to 5 minutes longer, stirring
constantly.
Store the sauce in a jar, covered, in the refrigerator. If it is not
used within a week, reheat it, cool it and reserve it. Return the jar to the
refrigerator. A little Sherry poured over the surface of the sauce will hold it
longer than a week. The Sherry may be stirred into the sauce
Tomato
Sauce No. 2
1 quart fresh or canned Roma tomatoes, crushed or diced
1 onion, dice
8 cloves, in bag
3 Tbsps. fat
3 Tbsps. flour
Salt pepper, as needed
1. Set the tomatoes, onion and cloves on the fire and cook for twenty
minutes.
2. In another stock pot make and cook roux.
3. Remove cloves from tomatoes; then add tomatoes to roux season and
cook. This makes a thin sauce, if a thicker sauce is preferred use more roux
Rich
Tomato Sauce
In a saucepan in 3 tablespoons olive oil sauté 1 garlic clove and 1
large Bermuda Onion, both finely diced, and ½ large green pepper and ½ small
carrot. Both diced, stirring constantly, until the onion begins to brown. Add 1
quart fresh diced tomatoes and 1 large bay leaf tied with 4 sprigs of green
celery tops and 1 small sprigs of thyme. Season to taste with salt and pepper
and cook the sauce slowly over low heat for 40 minutes, or until it becomes
thick. Strain it through cheesecloth or a fine sieve. For meat, fish, poultry, or
vegetables.
Tomato
Sauce Diablo
In a saucepan combine ½ cup tarragon vinegar, 1 teaspoon each dry
mustard and paprika, 1 scant teaspoon salt, 2 small garlic cloves, 1 large bay
leaf, a pinch of cayenne, and 12 peppercorns, gently bruised. Reduce the liquid
over high heat by half and strain it through a fine sieve, pressing gently. Add
1 cup rich tomato sauce heated, bring the sauce to a boil, and simmer gently
for 8 to 10 minutes. Add ¼ cup boiling beef stock, 1 tablespoon sweet butter,
and 1 scant teaspoon Worcestershire sauce. For broiled meat or fish.
Tomato
Puree
Peel, seed and dice 4 ripe tomatoes and combine them in a heavy saucepan
with 2 tablespoons butter. Cook the sauce, stirring frequently, until the
tomatoes are reduced to a
smooth pulp and strain the pulp through a fine sieve. There will be less
than a cup. (The amount will vary according to the liquid content of the
tomatoes). Season the sauce with salt to taste
Tomato Sauce for Pasta
Peel, quarter, and seed 6 large ripe tomatoes. Put them in a saucepan
with ½ teaspoon salt, a small onion stuck with 2 cloves, ½ cup chicken stock,
and a few leaves of sweet basil. Cover and simmer for 35 to 40 minute, or until
the tomatoes are very soft. Strain them through a fine sieve and stir in 1
tablespoon butter
Mushroom
Tomato Sauce
Sauté, 2 garlic cloves, crushed, and minced, in ¼ cup olive oil, until
the garlic begins to colour. Add 1 pound mushrooms, sliced, and simmer for 10 minutes. Add 2-½ cups
tomatoes, 2 leaves of sweet basil, a pinch of cayenne, and salt to taste. Cover
and simmer for 1 hour over low heat, stirring occasionally
Tomato-Meat
Sauce No.1
Sauté 1 onion and 1 garlic clove, both diced. In 2 tablespoons olive
oil, until the onion is golden. Add 1 can tomato paste, stir, and cook for 3
minutes. Add salt and pepper to taste, 2- ½ cups warm water, ½ pound of ground
lean beef or pork, and 1 bay leaf. Cover and simmer for 1-½ hours.
Tomato-Meat
Sauce No.2
Brown 1 minced medium onion and 2 minced cloves garlic lightly in ¼ cup
olive oil in large saucepan. Add 1 pound ground chuck, and brown lightly. Add 1
can (28 ounces) tomatoes, 1 can (6 ounces) tomato paste, 2 teaspoons salt, 1/8
teaspoon cayenne, 1 teaspoon sugar, pinch basil, 1 bay leaf, and 2 cups water.
Simmer, uncovered, about 1- ½ hours.
