ALL-PURPOSE TOMATO SAUCE
In the summer, Dany Dubois makes gallons of this tomato sauce with her garden tomatoes.
She preserves it in jars to store in her cave. All year it serves as the basis for soup,
a topping for pizza, a sauce for meat, pasta, or couscous.
I like to serve this sauce along with roast chicken or duck, and I always make sure to have
plenty of bread on hand to sop up every last drop.
• The longer you cook tomatoes, the heavier their flavor becomes. They retain much more of their
garden-fresh flavor when cooked just until they lose their shape, as in this recipe.
Makes 4 to 6 servings
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1 tablespoon rendered duck or goose fat, or olive oil
2 medium onions, peeled and thinly sliced
3 pounds tomatoes, peeled, cored, and cut into chunks
2 imported bay leaves
1/2 cup fresh sage leaves, or 1 tablespoon crumbled dried
1 tablespoon fresh rosemary leaves, or 1/2 teaspoon dried
Sea salt and freshly ground black pepper
||Heat the fat in a large heavy skillet over medium heat. Add the onions, stir, and cook until
they become translucent and limp, about 10 minutes.|
||Add the tomatoes and herbs, and season lightly with salt and pepper. Cook until the sauce has
thickened and the tomatoes have lost their shape but still retain their bright red color, about 40 minutes.|
||Remove the bay leaves and adjust the seasoning. This sauce is now ready to use. It will keep
in an airtight container in the refrigerator for 5 days, or frozen for up to 2 months.|