Basic Homemade Tomato Sauce
This classic French sauce tomate is the best homemade tomato sauce for pasta, meats, and vegetables. Simple ingredients, big flavor, and beginner-friendly instructions.
Equipment
- Heavy-bottomed saucepan
- Fine mesh sieve
Ingredients
- 1 oz chopped celery
- 1 oz chopped carrot
- 1 oz chopped onion
- 1 level tablespoon flour
- 1 rasher of streaky bacon
- ¼ pt ⅝ cup water or stock
- 1 ¼ lb ripe tomatoes chopped
- 1 clove garlic crushed
- Bouquet garni
- Salt and pepper to taste
Instructions
- In a heavy-bottomed pan fry the bacon, celery carrot, and onions in the olive oil on a gentle heat for about five minutes.
- Mix in the flour until it is well blended and continue cooking for about a minute.
- Add the water or stock, the tomatoes, bouquet garni, and seasoning.
- Bring to the boil then immediately simmer and cook for half an hour.
- Put through a sieve and return to the pan.
- At this stage, you can adjust the consistency by adding more water if it is too thick or boiling a little longer to reduce to a thicker consistency if it is too thin.
- Taste your tomato sauce and adjust the seasoning to your liking.
- Serve your basic homemade tomato sauce recipe when hot.
Notes
- Gently fry the bacon, celery, carrot, and onion in olive oil until softened. Keep the heat low when sweating the vegetables; slow cooking builds sweetness.
- Taste at the end, not the beginning; tomatoes mellow and blend with all the other flavors as they cook.
- If using canned tomatoes, if needed, add a pinch of sugar to balance acidity.
Nutrition
Calories: 59kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 173mgPotassium: 402mgFiber: 2gSugar: 5gVitamin A: 2462IUVitamin C: 21mgCalcium: 23mgIron: 0.5mg
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