Classic Tomato Sauce

Sauce making was one of those things in school that I found pretty challenging. It seems so simple, but the technique is hard to nail. You must have the ratios right and seasonings on point to end up with that velvety luscious sauce. Sauces are also based in classic French technique, resulting in 5 main sauces, which chefs know as ‘Mother Sauces’. From the 5 there are SO many different variations to explore. Tomato sauce is a part of the ‘Mother Sauces’, and is used in many versatile ways! From the technique to the delicious end result, this is why sauce making has gone from difficult to one of my favorite things to cook.

Yield: 8 cups

INGREDIENTS:

• 1 oz oil

• 1/2 lb standard mirepoix (4 oz onion, 2 oz carrot, 2 oz celery)

• 1 tbsp garlic

• 2 oz tomato paste

• 80 oz canned tomato

DIRECTIONS:

1. Prep your ingredients by mincing the garlic and mirepoix, keeping everything separate.

2. Heat up a non-reactive sauce pot. Add the oil and let it come to temp.

3. Sweat the onion, followed by the carrot, celery and garlic, in that order.

4. Add the tomato paste and cook until a rusty brown color.

5. Add the tomatoes and let the sauce simmer until thick. Make sure to stir the sauce frequently to prevent it from burning.

6. Puree the sauce in a blender until smooth. Enjoy!