Mother Sauce: Tomate

The Timeless Tomate: A Guide to the Classic Mother Sauce

Tomato sauce, or "Sauce Tomate," is one of the five French mother sauces, forming the foundation of countless dishes in French and international cuisine. With its rich, deep flavor and velvety texture, this sauce has evolved into a kitchen essential, making its way into pasta dishes, braises, and beyond. Let's explore its history, how to make it from scratch, and some of the most beloved daughter sauces derived from it.

A Brief History of Tomate Sauce

Though tomatoes are native to the Americas, they became a staple ingredient in European cooking after their introduction to Spain and Italy in the 16th century. Initially met with skepticism, tomatoes gradually gained popularity and became the backbone of many Mediterranean and French dishes.

By the 19th century, French chefs, including Auguste Escoffier, recognized tomato sauce as a fundamental component of classical cuisine. Escoffier classified it as one of the five mother sauces, solidifying its place in culinary history. Unlike the Italian-style tomato sauces, which are often lighter and more herbaceous, French-style Sauce Tomate is slow-cooked with a roux and sometimes includes pork for added depth.

Classic Sauce Tomate Recipe

Ingredients:

• 2 tablespoons butter or oil

• 1/4 cup diced bacon or salt pork (optional, for depth of flavor)

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 small celery stalk, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour (for thickening)

• 4 cups canned whole tomatoes, crushed

• 1 cup chicken or veal stock

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 1 teaspoon sugar (optional, to balance acidity)

Instructions:

1. Sauté the aromatics: In a heavy-bottomed pot, melt the butter or oil over medium heat. If using bacon or salt pork, render the fat first, then add the onions, carrots, and celery. Cook until softened.

2. Add garlic and flour: Stir in the minced garlic and cook for about 30 seconds. Sprinkle the flour over the vegetables and stir to form a light roux, cooking for another minute.

3. Incorporate tomatoes and stock: Add the crushed tomatoes and stock, stirring to combine.

4. Season and simmer: Add the bay leaf, thyme, oregano, salt, and pepper. Reduce the heat and let simmer uncovered for about 45 minutes to an hour, stirring occasionally.

5. Strain or blend (optional): For a smooth sauce, blend it or strain through a sieve.

6. Adjust seasoning: Taste and adjust salt, pepper, and sugar if needed.

Daughter Sauces of Tomate

As a mother sauce, Sauce Tomate serves as the foundation for several daughter sauces, each tailored for specific dishes. Below are some of the most notable variations.

1. Spanish Sauce (Sauce Espagnole)

A robust, smoky variation often used for meat and poultry dishes.

Ingredients:

• 1 cup prepared Sauce Tomate

• 1/4 cup sautéed onions

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (optional, for heat)

• 1/4 cup chicken or beef stock

• Salt and pepper to taste

Instructions:

1. In a pan, sauté onions until golden brown.

2. Add smoked paprika and cayenne, stirring to combine.

3. Pour in the Sauce Tomate and stock, simmering for 10-15 minutes.

4. Season to taste and serve over grilled meats or rice dishes.

2. Creole Sauce

A spicy, flavorful sauce with Southern and Cajun influences.

Ingredients:

• 1 cup prepared Sauce Tomate

• 1/4 cup diced bell peppers

• 1/4 cup diced onions

• 1/2 teaspoon hot sauce or cayenne pepper

• 1/2 teaspoon Worcestershire sauce

• 1/4 cup chopped tomatoes

• 1/4 teaspoon thyme

• Salt and pepper to taste

Instructions:

1. In a pan, sauté bell peppers and onions until softened.

2. Stir in thyme, Worcestershire sauce, hot sauce, and chopped tomatoes.

3. Add the Sauce Tomate and simmer for 10 minutes.

4. Adjust seasoning and serve with seafood, chicken, or rice.

3. Marinara Sauce

A quick and fresh Italian-style tomato sauce, often used for pasta and pizza.

Ingredients:

• 1 cup prepared Sauce Tomate

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Heat olive oil in a pan and sauté garlic until fragrant.

2. Stir in dried herbs and red pepper flakes.

3. Add Sauce Tomate and simmer for 10 minutes.

4. Serve over pasta or as a dipping sauce.

Mastering Sauce Tomate and Its Variations

Learning to make Sauce Tomate from scratch is a game-changer in the kitchen. With its deep, rich flavor and versatility, this mother sauce can elevate a wide range of dishes. Once you master the basic technique, you can experiment with its daughter sauces, adapting them to your personal taste and culinary needs.

Next time you're in the kitchen, take the time to craft a homemade Sauce Tomate—it’s an essential skill that will unlock a world of flavorful possibilities!