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For each of the following recipes you will need 1 Qt of Tomato
sauce.
Portuguese sauce: heat 1 tbsp of oil And cook 4 Oz of onions for 3 minutes. Add 1
# of tomato concasse And 1 tbsp of fresh crushed garlic. Cook the sauce till it
reduces by half, add the tomato sauce, season And sprinkle with 2 to 4 tbsp of fresh
Italian parsley.
Spanish sauce: Heat 1 tbsp of oil And cook 6 Oz of onions, 4 Oz of green pepper in
small dice, 1 crushed garlic clove, cook for 5 minutes. Add 4 Oz of sliced bottom
mushrooms sliced And cook for 5 minutes, add the tomato sauce.
Creole sauce: Heat 1 tbsp of oil in a medium size sauce pot, add 4 Oz onions in
small dice, 2 Oz green peppers small dice, 1 tbsp of crushed garlic, 1 bay leaf, pinch
of dried thyme, ½ lemon zest, cook for 10 minutes And add tomato sauce, season
And serve.
sauce.
Portuguese sauce: heat 1 tbsp of oil And cook 4 Oz of onions for 3 minutes. Add 1
# of tomato concasse And 1 tbsp of fresh crushed garlic. Cook the sauce till it
reduces by half, add the tomato sauce, season And sprinkle with 2 to 4 tbsp of fresh
Italian parsley.
Spanish sauce: Heat 1 tbsp of oil And cook 6 Oz of onions, 4 Oz of green pepper in
small dice, 1 crushed garlic clove, cook for 5 minutes. Add 4 Oz of sliced bottom
mushrooms sliced And cook for 5 minutes, add the tomato sauce.
Creole sauce: Heat 1 tbsp of oil in a medium size sauce pot, add 4 Oz onions in
small dice, 2 Oz green peppers small dice, 1 tbsp of crushed garlic, 1 bay leaf, pinch
of dried thyme, ½ lemon zest, cook for 10 minutes And add tomato sauce, season
And serve.
- Heat the oil in medium size sauce pot. Add the bacon And cook for 5
minutes at a simmer. - Add the mirepoix And cook but don’t brown.
- Add the tomato pure, tomatoes, sachet bag, sugar, salt And stock. Cook
for 1 – 2 ½ hours. - Strain the sauce And serve.
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| Mother Sauces Bechamel Veloute Hollandaise Espagnole Tomato sauce |
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