Tomato Sauce (No. 2)

Tomato Sauce No. 2, a flavorful and aromatic creation, celebrates the essence of tomatoes combined with an array of herbs and spices. This recipe offers a more complex flavor profile, showcasing the richness of a quart can of tomatoes infused with cloves, thyme, parsley, bay leaf, pepper-corns, allspice, carrot, and onion. The addition of butter and flour creates a roux that thickens the sauce, resulting in a velvety and delightful texture. Tomato Sauce No. 2 is a versatile condiment that pairs beautifully with pasta, meat dishes, or as a base for stews and casseroles. The preparation process involves boiling the tomatoes with the herbs and spices before straining them through a sieve to create a luscious tomato-pulp. The roux, made with butter and flour, acts as the perfect binder, creating a sauce that is ready for use in various culinary applications.

INGREDIENTS:

• One-quart can of tomatoes
• 2 cloves
• 1 small sprig of thyme
• 2 sprigs of parsley
• Half a small bay-leaf
• 3 pepper-corns
• 3 allspice
• 2 slices of carrot (approximately 1.5 ounces)
• 1 small onion (approximately 1 ounce)
• 1.5 ounces of butter (approximately the size of a pigeon’s egg)
• 1.5 ounces of flour (approximately 1 tablespoonful)

PREPARATIONS:

1. In a saucepan, combine the one-quart can of tomatoes with cloves, thyme, parsley, bay leaf, pepper-corns, allspice, slices of carrot, and onion.
2. Boil the mixture for about twenty minutes.
3. Strain the boiled tomatoes and other ingredients through a sieve, extracting the luscious tomato-pulp.
4. In a stew-pan, melt the butter until it bubbles.
5. Sprinkle the flour into the bubbling butter, stirring well to create a roux.
6. Pour the tomato-pulp into the roux, mixing until well incorporated.

SPECIAL INSTRUCTIONS:

• Sieve Straining: The straining process ensures a smooth and consistent texture in the sauce, removing any herb or spice remnants.

TIPS:

• Consistency Adjustment: If you desire a thicker sauce, you can increase the amount of roux (butter and flour); for a thinner sauce, reduce the quantity of roux.
• Herb and Spice Balance: Experiment with the quantities of herbs and spices to suit your taste preferences, creating a balance that delights your palate.

Tomato Sauce No. 2, a culinary delight that celebrates the richness of tomatoes, is a flavorful addition to a variety of dishes. Infused with an array of herbs and spices, this sauce offers a more complex flavor profile, elevating its taste to new heights.

The preparation process involves boiling a quart can of tomatoes with cloves, thyme, parsley, bay leaf, pepper-corns, allspice, slices of carrot, and onion. The resulting mixture is strained through a sieve, extracting a luscious tomato-pulp that forms the base of the sauce.

The roux, created by melting butter and adding flour, acts as the perfect binder, creating a velvety and delightful texture in the sauce. The tomato-pulp is then poured into the roux, mixing until well incorporated.

Tomato Sauce No. 2 is a versatile condiment that beautifully complements pasta dishes, meat recipes, and serves as a base for stews and casseroles. Its complex and flavorful nature invites you to experiment with various culinary applications.

In essence, Tomato Sauce No. 2 is a celebration of flavors and textures. Its versatility and ease of preparation make it a cherished addition to any kitchen. Embrace this delightful sauce and let it elevate your dishes to a realm of gourmet excellence.