Tomato Sauce – Bruno Albouze

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more affordable and has a longer shelf life.

Wash tomatoes. Prepare your tomatoes by removing the core and slicing them in half.

Place the tomato halves cut side up on 2 rimmed baking sheets without parchment paper. Drizzle olive oil, and season them with salt, pepper, sugar, herbs and crushed garlic.

Preheat fan oven to 400ºF/225ºC. Roast tomatoes for about an hour (carefully remove excess water released during cooking and save the liquid). Peel off tomatoes. Discard garlic peelings and herbs. Place roasted tomatoes flesh and garlic in a large bowl. Scrape out any bits left on the baking sheets and add it to the mixture.

Pass roasted tomatoes and garlic through the food mill. Meanwhile, in the saucepan heat up olive oil and throw in fresh basil. Cook a couple of minutes until fragrant. Add to the tomato sauce, and cook for 2 hours on medium heat stirring every so often. Readjust seasoning with salt, pepper and sugar to taste. Let cool the sauce on the stove overnight.

Sweat onions in olive oil on medium heat for 10 minutes without giving any color. Deglaze with wine and reduce to dry.

Add chicken stock or use the tomato water that has been saved during roasting. Add tomato sauce and cook for approximately 15 minutes.

Blend tomato sauce and pass through the chinois. Cook again for a few minutes and readjust seasoning if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary