Scale
arrow_back Recipe

Recipe Git v1

Tomato Sauce Piquante

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Prep: 0 min Cook: 0 min Servings: 2 Difficulty: medium

Categories: Drink, Sauce, Italian

Tags: easy, italian, public domain, recipes for pasta sauce, recipes for sauces and condiments, recipes using bay leaf, recipes using butter, recipes using carrot, recipes using celery, recipes using ham, recipes using superfine sugar, recipes using tomato

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATomato_Sauce_Piquante)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATomato%20Sauce%20Piquante&oldid=4519033

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 ounce ham
  • Butter
  • ½ onion
  • ½ carrot
  • ½ stalk celery
  • 1 bay leaf
  • 1 sprig thyme
  • 1 clove
  • 4 peppercorns
  • ⅓ cup vinegar
  • ½ glass Chablis white wine
  • 1 cup stock
  • 6 tomatoes, cut up and strained of all their liquid
  • Veloute or Espagnole sauce
  • 1 tsp castor sugar
  • Juice of ½ lemon
  • 1 ounce butter

Directions

  1. Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
  2. Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.
  3. Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.
  4. Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again.
  5. Add the castor sugar, the lemon juice, and butter.

Notes

Another tomato sauce may be made like this, using stock instead of vinegar and leaving out the lemon juice and sugar.