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Tomato Sauce Piquante

Tomato Sauce Piquante — a italian recipe, 17 ingredients, about 30 min.

Serves 2 · 30 min · Italian

contains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 ounce ham
  • Butter
  • ½ onion
  • ½ carrot
  • ½ stalk celery
  • 1 bay leaf
  • 1 sprig thyme
  • 1 clove
  • 4 peppercorns
  • ⅓ cup vinegar
  • ½ glass Chablis white wine
  • 1 cup stock
  • 6 tomatoes, cut up and strained of all their liquid
  • Veloute or Espagnole sauce
  • 1 tsp castor sugar
  • Juice of ½ lemon
  • 1 ounce butter
Make it lactose-friendly
  • Butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 ounce butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
  2. Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.
  3. Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.
  4. Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again.
  5. Add the castor sugar, the lemon juice, and butter.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0