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This oven tomato sauce (sauce tomate) is one of the five mother sauces of French cuisine. Simmering it in the oven creates a rich and savory sauce that can be used as a base for so many dishes!
I wrapped the herbs and spices in cheesecloth, which makes it easy to remove before pureeing the sauce. If you don’t have cheesecloth you can just toss the herbs in the sauce, but be sure to fish out the bay leaf before pureeing. Also, I recommend eliminating the whole peppercorns and seasoning the sauce at the end with fresh ground pepper. You would not want to bite into a whole peppercorn!
Use the sauce as a base for many other recipes that call for tomato sauce. You can also make a big batch and freeze it for later use.