Tomato Sauce ( Red Sauce)

30 mins

It is a red kitchen sauce and has some piquancy. It is served with spaghetti, eggs, fish and meat, it adds color to the dish.

Preparation Methods

S.no	Ingredients	Quantity	Method of Preparation
1	Flour	80 g	- Melt the fat in a thick bottomed sauce pan.
	Brown stock	1 L	- Add the bacon trimmings and mirepoix and add brown stock slightly.
2	Butter	80 g	- Add refined flour and stir.
3	Dice of Bacon Trimmings	40 g	- Mix in the chopped tomato and tomato puree and allow it to cool.
4	Garlic crushed	1 Clove	- Gradually add the stock and stir.
5	Tomato puree	100 g	- Add bouquet garnie, wine and stir gradually.
6	Tomato chopped	50 g	- Correct seasoning
6	Bouquet Garnie	As per required	- Simmer for 1 and half hour
	White wine	45 ml	- Strain through the chinois or fine strainer
7	sugar	50 g	-
8	Seasonings	As per required
			Derivatives Barbeque sauce,Bertonne sauce, Portugaise sauce

Derivatives

Barbeque sauce: Tomato ketchup, vinegar, sugar and tobascco sauce.

Bretonne sauce: butter, wine and chopped parsley.

Portugaise sauce: Tomato cancasse, red wine and garlic paste.

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