Tomato sauce is another of the five classic basic sauces in French cuisine – simple, rich and full of character.
In this recipe, Brian Mark shows you how to make a deep and aromatic tomato sauce using San Marzano tomatoes, fresh herbs and a dash of sherry vinegar. A timeless classic that can elevate everything from pasta to meat and vegetable dishes.
Ingredients
- olive oil
- 2 shallots
- 2 cloves of garlic
- 100 g carrot
- 1 tbsp tomato purée
- 1 tbsp sherry vinegar
- 1 tsp caster sugar
- a few sprigs of fresh oregano, thyme and rosemary
- 500 g ripe San Marzano tomatoes, peeled
- coarsely ground black pepper
Instructions
Finely dice the shallots, carrots and garlic.
Sauté the shallots, garlic and carrots in olive oil until translucent.
Meanwhile, finely chop a few sprigs of rosemary and thyme.
Add the tomato purée and sauté briefly to bring out the sweetness.
Add the peeled whole tomatoes along with the herbs, sherry vinegar and a little pepper.
Leave the sauce to simmer for approx. 15 minutes.
Blend with a hand blender or in a food processor – depending on the desired consistency.
Season to taste with a little caster sugar, black pepper and salt.
Finally, add fresh, chopped oregano.
