Tomato Sauce

A classic French tomato sauce made with pork, aromatics, and flour-style roux, slow-baked and then strained for smoothness.

French Classic Slow-Cooked Sauce Auguste Escoffier

Estimated Nutrition

Calories

151.3

kcal / serving

3025.2 kcal total

Carbs

16g

per serving

320.8 g total

Fat

7.7g

per serving

154.2 g total

Protein

4.4g

per serving

88.5 g total

Cook Time

110

minutes

Serves

portions

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Flour

Sugar

Dairy

Butter

Used for frying and finishing

Liquids

2.26

White Stock

Meat

150

Breast Of Pork

Salted and rather fat

NutsSeeds

piece

sprig

Small sprig

pinch

clove

Crushed

Vegetables

175

Carrots

Cut into cubes

175

Onions

Cut into cubes

4.5

Tomatoes

Raw and mashed

Method

Fry the pork with the butter in a tall, thick-bottomed saucepan until the pork is nearly melted.

Add the carrots, onions, bay leaf, and thyme to the pan.

Stir in the flour and cook until it begins to brown.

Add the tomatoes and white stock then mix well and bring to a boil over an open fire.

Add the salt, sugar, pepper, and garlic clove.

Cover the pan and cook in a moderate oven for 1.5 hours.

Pass the sauce through a sieve or tammy and bring back to a boil while stirring.

Pour into a tureen and apply butter to the surface to prevent skin formation.