This mother sauce recipe is the business. If you’re looking to make a delicious tomato sauce that rivals what you would get at a high-end restaurant, look no further!

French tomato sauce is one of the five mother sauces and has been around for centuries. I’ve added my own touch removing the salt pork and replacing it with Kransky sausage.

I use fresh tomatoes, onion, garlic, carrots, celery, and lots of fresh herbs. This adds a wonderful healthy kick and a herbaceous flavor. That will have your friends doing backflips for the recipe.

We’ll guide you through the steps to create a professional, flavorful restaurant quality tomato sauce. That can elevate just about any dish. So, read on to get this awesome tomato mother sauce recipe.

The Tomato Sauce That Is A Mother Sauce Recipe Legend

Tomato sauce, also known as “sauce tomate,” is a fundamental ingredient in many dishes around the world. This mother sauce recipe is made by cooking down fresh or canned tomatoes with aromatics such as onions, carrots, celery, garlic, and fresh herbs. Then blend to create a full-bodied, chunky, and flavorful sauce.

In French cuisine, tomato sauce is one of the five mother sauces, which are the foundation of all other sauces. Along with Hollandaise, Béchamel, Espagnole, and Velouté. Tomato sauce is an essential building block for countless dishes.

One of the reasons tomato sauce is such a versatile ingredient is that it can be adapted in many ways. Adding cream, chili peppers, or stock can transform the sauce into a completely different flavor profile.

And by varying the herbs and spices used, the sauce can be customized. Whether you’re making classic spaghetti and meatballs or experimenting with new flavor combinations, tomato sauce is a staple ingredient that belongs in every home cook’s repertoire.

Restaurant Quality Tomato Sauce Ingredients

The star of the show, of course, is the fresh tomatoes. Look for ripe tomatoes that are firm and free of any overly soft spots. Or you could use canned tomatoes, however, make sure they’re packed in tomato puree or juice. Try and avoid any that have added salt, sugar, or full of preservatives.

Ingredients You Need

• 6 medium-sized fresh ripe tomatoes. I prefer to use fresh tomatoes.
• 1 Kransky sausage.
• ¼ cup extra virgin olive oil.
• 1 carrot.
• 1 medium-sized brown onion.
• 2 sticks of celery.
• 4-5 cloves of garlic.
• sprigs of fresh rosemary, sage, thyme, and chives.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Preparation To Make Restaurant Quality Tomato Sauce

I always try and use fresh tomatoes. I also peel them and remove the seeds. This is because I don’t want stringy bits of tomato skin in the sauce.

Also, we lightly blend the sauce, and if the seeds could be cracked, which will give the sauce an overly bitter aftertaste.

Next up are the onions, celery, carrots, and garlic. These aromatics add another level of flavor.

When simmered with the tomatoes they impart their unique flavors that complement the tomatoes. They also add body to the sauce.

Now on to the fresh herbs, I am using rosemary, sage, thyme, and chives. These I finely chop and add at different stages of the cooking process.

The other ingredient that I’m using is Kransky sausages. Sure traditionally a French tomato mother sauce recipe uses salt pork. However, I’ve found the Kransky adds complexity to the tomato sauce.

Peeling Fresh Tomatoes

Peeling fresh tomatoes is an important step in making a restaurant quality tomato sauce. The skin can be tough and can create stringy bits that may not be desirable in certain dishes. Fortunately, peeling tomatoes is a fairly simple process.

To peel tomatoes, start by taking the center core out of the top and scoring an “X” on the bottom of each tomato with a sharp knife.

Then, blanch the tomatoes in boiling water for about 30 seconds, or until the skin starts to loosen. Immediately transfer the tomatoes to a bowl of ice water to stop the cooking process.

Once the tomatoes are cool enough to handle, you should be able to easily peel off the skin. They should just slide off by using your fingers or a paring knife.

When the tomatoes have been peeled quarter them and remove the seeds. This can be done by scraping them out with a spoon. Don’t throw away those tomato seeds! They’re perfect for adding to beef, vegetable or even mushroom stock.

Then move on to the next batch. You can also use a tomato corer to remove the core before blanching, which can make the process even easier.

Peeling fresh tomatoes may seem like a fiddly time-consuming step. However, it can make a big difference in the final texture of your tomato sauce. With a little practice, you’ll be able to quickly and easily peel tomatoes like a pro.

French Tomato Sauce Recipe

• Step 1 — Slice and sauté the Kransky in a large heavy-based pan or skillet. Once done I remove the sautéed sausages.

• Step 2 — Cut the vegetables into Paysanne, and crush and mince the garlic. Chop the fresh herbs making sure to keep the rosemary and sage separate from the thyme and chives. Next in the same pan slowly heat the extra virgin olive oil until it becomes fragrant.
  • Add the vegetables and garlic and sweat them for about 15-20 minutes. Stirring every 5 minutes or so, until they’re soft and aromatic.
  • Now add the chopped rosemary and sage, this will fill your kitchen with the beautiful scent of fresh rosemary and sage.

• Step 3 — Add the tomatoes along with one cup of homemade vegetable stock. Bring the sauce to a simmer and cook for 2 hours, stirring every 20 minutes or so. Lastly, add the chopped thyme and chives.
  • Now I carefully pour the sauce into a blender and give it a couple of pulses. I like the tomato sauce to have some texture and body to it and not turn it into tomato soup.

If you don’t have a blender you can use a potato masher. The vegetables and Kransky will easily mash after they’ve been cooked for 2 hours.

• Step 4 — To season the sauce we’ll be using a combination of Himalayan pink salt, sugar, and freshly ground black pepper. If you prefer a sweeter sauce, add more sugar. And feel free to experiment with other herbs as well.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Mother Sauce Recipe Restaurant Quality Tomato Sauce

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PREP TIME: | 20 minutes mins

COOK TIME: | 2 hours hrs 20 minutes mins

TOTAL TIME: | 2 hours hrs 40 minutes mins

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

This mother sauce recipe for restaurant quality tomato sauce is a showstopper. With a few modest ingredients, you can make an amazing French-style tomato sauce.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

US CUSTOMARYMETRIC

• ▢ 6 Tomatoes medium-sized
• ▢ 80 grams Kransky sausage
• ▢ ¼ cup Olive oil extra virgin
• ▢ sprigs Rosemary, sage, thyme, and chives
• ▢ 1 Carrot
• ▢ 2 sticks Celery
• ▢ 4-5 cloves Garlic
• ▢ 1 ½ tsp Salt Himalayan pink
• ▢ 1 tsp Black pepper freshly ground
• ▢ ½ tsp Sugar brown
• ▢ 1 cup Vegetable stock homemade

Instructions

SHOWHIDE

• Slice And Sauté – the Kransky in a large heavy-based pan or skillet. Once done I remove the sautéed sausages.
  
• Next, Cut The Vegetables – Paysanne, and crush and mince the garlic. Chop the fresh herbs making sure to keep the rosemary and sage separate from the thyme and chives. Next in the same pan slowly heat the extra virgin olive oil until it becomes fragrant.

  Add the vegetables and garlic and sweat them for about 15-20 minutes. Stirring every 5 minutes or so, until they’re soft and aromatic.

  Now add the chopped rosemary and sage, this will fill your kitchen with the beautiful scent of fresh rosemary and sage.
  
• Peeling Tomatoes – Start by taking the center core out of the top and scoring an “X” on the bottom of each tomato with a sharp knife.

  Then, blanch the tomatoes in boiling water for about 30 seconds, or until the skin starts to loosen. Immediately transfer the tomatoes to a bowl of ice water to stop the cooking process.
  
• Once the tomatoes are cool enough to handle, you should be able to easily peel off the skin. They should just slide off by using your fingers or a paring knife.
  
• When the tomatoes have been peeled quarter them and remove the seeds. This can be done by scraping them out with a spoon. Don’t throw away those tomato seeds! They’re perfect for adding to beef or vegetable stock.
  
• Next, Add The Tomatoes – Along with one cup of homemade vegetable stock. Bring the sauce to a simmer and cook for 2 hours, stirring every 20 minutes or so. Lastly, add the chopped thyme and chives.

  Now I carefully pour the sauce into a blender and give it a couple of pulses. I like the tomato sauce to have some texture and body to it and not turn it into tomato soup.
  

Chef Tips

• Sautéing the Kransky sausages first releases all those beautiful fats and oils. This creates the base for this fantastic mother sauce recipe.
• Peeling fresh tomatoes is an important step in making a restaurant quality tomato sauce. The skin can be tough and can create stringy bits that may not be desirable in certain dishes. Fortunately, peeling tomatoes is a fairly simple process.
• Adding fresh herbs at different stages of the cooking process will give you two flavor profiles. First, the earthy flavors of rosemary and sage are added when sweating the vegetables. Next incorporating the thyme and chives at the end of the cooking will give you a herbaceous kick.
• Season the sauce using a combination of Himalayan pink salt, brown sugar, and freshly ground black pepper. If you prefer a sweeter sauce, add more sugar. And feel free to experiment with other herbs as well.

Peeling And Deseeding Tomatoes

• The skin can be tough and can create stringy bits that may not be desirable in certain dishes.
• When the sauce is blended the seeds could be cracked, which will give the sauce an overly bitter aftertaste.

Nutrition

Serving>4 serves | Calories>129kcal | Carbohydrates>12g | Protein>5g | Fat>7g | Saturated Fat>2g | Polyunsaturated Fat>1g | Monounsaturated Fat>4g | Cholesterol>14mg | Sodium>2032mg | Potassium>601mg | Fiber>3g | Sugar>7g | Vitamin A>4333IU | Vitamin C>28mg | Calcium>45mg | Iron>1mg

COURSE:

Condiment

CUISINE:

French

KEYWORD:

Mother Sauce

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Restaurant Quality

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Tomato

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