Today is the recipe for the last 5 Mother of Sauces. I am sure you have eaten this sauce before. This sauce is extremely popular. Before we get into this sauce, it is still time to take a few seconds and mention the other four sauces. I have previously written about Béchamel, Espagnole, Velouté and Hollandaise. Today it’s time for number 5 on the list: Tomato sauce. In this article, we’ll take a closer look at how to make Tomato sauce.
What is the definition of Tomato Sauce
The meaning of Tomato is:
”Tomato sauce is one of the five Mother of Sauces. The sauce is also known as Neapolitan sauce, salsa roja or salsa di pomodoro. The sauce is made with tomatoes and is served as a salsa or sauce for pasta dishes”.
About Tomato sauce
Like i told you earlier, this sauce is one of the 5 Mother of Sauces. The name of the sauce says it all: tomato. Tomato sauces are eaten with meat and vegetables. When you think about this sauce, you can have salsa in mind or pasta dishes These sauce has in different countries another name:
- Neapolitan sauce – Spain
- Salsa Roja – Spain
- Salsa di Pomodoro – Italy
In countries like United Kingdom, New Zealand and South Africa the sauce has a condiment that is close to ketchup. Every country has his own interpretation and variation of a sauce.
This is also the beauty of cooking. Everyone makes it their own. For a real home cook this is also the best thing there is. Try a recipe and give it your own twist. That makes cooking even more fun, it becomes something of yourself! In this way you develop your own skills and hopefully you will enjoy it more and more. When you reach this level you want to spend more time doing it, rather than quickly prepare a meal that taste okay instead of unbelievable good. I have enough motivation to convince you why making food is so much fun.
History Tomato sauce
We’re going to talk about some history. There is not a lot of information about the history of the sauce, but I have found something. The sauce was first described by Bernardino de Sahagun, a Spaniard who later moved to New Spain. That is today’s Mexico. In Mexico the sauce was made and sold on the market. Years later, the sauce was described in combination with pasta. This was in the 1790 cookbook L ‘Apicio Moderno.
The tomato sauce is not difficult to make. Of course there are also many variations in this. A simple way is to cut a number of tomatoes into pieces. You have to remove the seeds from the tomato. You also have the option to remove the skin. Then add the tomato pieces to a pan with a little olive oil. You let the tomatoes simmer and then you add a number of herbs. This can be garlic, paprika, cajun, oregano, basil, parsley, olive oil, salt and pepper. After adding the herbs let the sauce simmer. So simple and so delicious!
Derivatives Tomato Sauce
Because this sauce is a base, there are many derivatives. Below I have made a list. New sauces will be added over time:
- Amatriciana sauce
- Arabia sauce
- Provencal sauce
- Puttanesca sauce
If you have a sauce that can be added as a derivative, let me know!
Tomato Sauce Recipe Ingredients
To make this fantastic sauce you need the following ingredients: tomatoes, salt pork, all purpose flour, white veal stock, butter, carrots, onion, bay leaf, thyme, garlic, salt and pepper. Optional is a little bit of sugar for seasoning. You can find the recipe below or watch my videos on YouTube!
Tomato Sauce
Equipment
- Large Saucepan
- Sieve
- Whisk
Ingredients
- 2,2 kg Tomatoes mashed
- 940 ml White Veal Stock
- 70 grams Salt Pork
- 70 grams All Purpose Flour
- 56 grams Butter
- 80 grams Carrots
- 80 grams Onion
- 1 Bay Leaf
- 1 Thyme
- 1 Glove Garlic
- Salt
- Pepper
- Sugar
Instructions
- Take your pan and put it on the stove on medium heat.
- Add the pork in the pan. When the fat of the pork is melted its time to add the carrots en onions. Stir everything together.
- Add the bay leaf and thyme to the mixture together with the flour.
- When the flour is well mixed with the other ingredients its time to add the tomatoes, stock and garlic.
- It's time to heat up the gas, let the sauce boil. Let it boil for 5 minutes.
- After the 5 minutes put the pan in the oven for 90 minutes on 175 celsius or 350 fahrenheit.
- After 90 minutes its time to sieve the sauce. This is optional, it's your own choice! After the sieve you can seasoning the sauce with salt, pepper and sugar! You have made yourself a wonderful Tomato sauce!
Nutrition
FAQ Tomato Sauce
Below you can find the most frequently asked questions:
What is Tomato Sauce?
Tomato sauce is one of the five Mother of Sauces. The sauce is also known as Neapolitan sauce, salsa roja or salsa di pomodoro. The sauce is made with tomatoes and is served as a salsa or sauce for pasta dishes.
Which ingredients do I need?
You need the following ingredients: tomatoes, salt pork, all purpose flour, white veal stock, butter, carrots, onion, bay leaf, thyme, garlic, salt, pepper and sugar.