Tomato Sauce






2 Qt. Tomato Sauce, Fresh Tomatoes, canned or jar

2 T. Olive Oil

6 oz. Onion, Medium Dice

3 oz. Celery, Medium Dice

8 oz. Tomato, Medium Dice

4 oz. Tomato Puree

1 pc. Bay Leaf

1 Garlic clove, chopped

2 Sprigs of Fresh Thyme

2 Sprigs of Fresh Parsley

6 Green Peppercorns

Salt & White Pepper, To Taste

Blond or Brown Roux, As Needed

Sugar, As Needed



Method -

In a sauce pan saute the celery and onions in olive oil until light brown, add the tomato sauce and remaining ingredients let simmer, slowly for half an hour. Taste and add sugar if necessary, adjust the seasonings. Taste and adjust seasonings with salt and pepper. Cover the sauce and keep hot on a double boiler until need or cool off and refrigerate.


Chefs Note: This sauce is excellent for pasta! It is often flavored with porcini mushrooms, a little wine and other seasonings. A wise Chef once said: Keep in mind that tomatoes vary in sweetness and juice depending on the variety and the climate, therefore it os often neccesary to add water and/or sugar to your tomato sauce. Remember this, and if someone tells you otherwise, thats OK, as everyone is wrong sooner or later!



Copyright 1999 - 2011 Chef Depot Inc.
All Rights Reserved.
Legal Notice and Copyright

Customer Service - E-mail us or phone:(630) 739-5200

Customer Feedback