A deep, aromatic tomato sauce built on a base of pork, vegetables, and stock, gently reduced and enriched with butter. This classic French version predates the Italian marinara and forms the foundation for many garnished dishes.
FR / EN
Sauce Tomate / Classic French Tomato Sauce
Regional Style
Southern French / Classical Escoffier Tradition
Servings
Yields about 500 ml
Ingredients
- 30 g salted pork or diced bacon
- 30 g butter or pork fat
- 30 g flour
- 500 g ripe tomatoes (or canned peeled tomatoes)
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 garlic clove, crushed
- 1 bouquet garni (parsley, thyme, bay leaf)
- 250 ml light veal or chicken stock
- Salt and pepper, to taste
- Pinch of sugar (optional)
One tablespoon is approximately 15 milliliters (ml), and a teaspoon is approximately 5 milliliters (ml).
Preparation Method
Render the Pork Fat
In a heavy saucepan, melt the diced pork or bacon slowly to render the fat. Add butter if needed to reach about 30 g of total fat.
Add the Aromatics and Roux
Stir in the chopped onion, carrot, and garlic. Cook until just softened. Sprinkle in the flour and stir until it is well-coated. Let cook briefly to form a light roux.
Add Tomatoes and Stock
Add the chopped tomatoes and bouquet garni. Pour in the stock gradually, stirring well. Season lightly with salt and pepper.
Simmer and Reduce
Cover and simmer gently for 60 – 90 minutes, stirring occasionally. Remove bouquet garni. Pass through a fine sieve or chinois for a smooth texture. Adjust seasoning and add a pinch of sugar if the tomatoes are overly acidic.
Serving Suggestions & Garnishes
Used with pasta, stuffed vegetables, egg dishes, braised meats, or as a base for sauces such as Provençal, Portuguese, or Creole.
Tips, Tricks, or Variations
A touch of wine or mushroom essence may be added. A spoonful of demi-glace was sometimes blended in during formal service. The sauce may also be reduced further and mounted with butter for a glaze-like consistency.
Historical & Cultural Context
Although tomatoes were introduced to French cooking in the 18th century, Sauce Tomate was codified by Carême and refined by Escoffier into a structured, brownish-red sauce thickened with a roux and simmered with stock – very different from modern Italian-style sauces.
