“A cook who cannot make a good tomato sauce is not a cook.”

A simple tomato sauce that is made with tomatoes, onion, garlic, and herbs. It’s usually served with pasta, meat, or fish dishes.

Sauce tomate, or tomato sauce, is a staple of French cuisine and has been used in a variety of dishes for centuries.
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The tomato, a fruit native to South America, was not introduced to Europe until the 16th century. It was initially met with suspicion and was used primarily as a decorative plant. However, by the 18th century, tomatoes had become a common ingredient in French cooking, particularly in the form of a thick, rich sauce.

Tomato sauce is considered a classic French sauce, and it is often used as a base for other sauces and dishes. It is a staple of Provençal cooking and is often used in dishes such as ratatouille, bouillabaisse, and daube. The dish is also used as a base for French pizza.

Before you begin :

When making French Tomato sauce, you will need :

• a large saucepan or Dutch oven to cook the sauce
• a cutting board and knife to chop the onion and garlic
• a can opener to open the can of tomatoes
• a fork or potato masher to crush the tomatoes
• a ladle to scoop the sauce
• a spatula to stir the sauce while it cooks,
• measuring spoons for the sugar, salt and pepper,
• some jars or airtight containers with lids to store any leftover sauce. Additionally, you can use a food mill to puree the sauce or an immersion blender to blend it for a smooth consistency.

Serving Size: This recipe makes about 4 servings

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (28 oz) of whole peeled tomatoes
• 1 tsp sugar
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves (optional)
• 1 tsp fresh basil leaves (optional)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Crush the tomatoes with your hands or a fork and add them to the pan. Stir in the sugar, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
3. Stir in the thyme and basil, if using. Taste and adjust the seasoning as needed.
4. Serve over pasta, with meat or fish, or use as a base for other dishes such as lasagna or pizza.

Plating Suggestions:

• You can plate the sauce over cooked pasta, add some grated Parmesan cheese and some fresh basil leaves for garnish.
• Serve it with a grilled meat or fish and a side of vegetables.

Note: You can also add some red wine or white wine for a richer taste.

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